This is a simple soup that uses a mix of fresh and canned tomatoes, perfect for using up a smaller batch from a dwindling garden. We used buttermilk because we always have it on hand, but cream would also taste great.
Tomato Gorgonzola Soup
- 1 1/2 lbs fresh tomatoes, chopped coarsely
- 1 medium onion, chopped coarsely
- 14 ounces diced tomatoes
- 1 1/2 cups chicken or vegetable broth
- 2-4 ounces gorgonzola, crumbled
- 1/2 cup buttermilk or heavy cream
- salt/pepper to taste
- 1 tbsp olive oil
Toss onion and tomatoes with olive oil on a baking sheet. Roast for 30-40 minutes at 400 degrees. The veggies should be soft and fragrant, but not crisp. Puree vegetable mix with canned tomatoes until smooth. Place mix and broth in a stockpot over medium heat and bring to a boil. Reduce heat and let soup simmer for about 10 minutes. In a small bowl mix buttermilk and cheese until it’s as smooth as possible. Pour into the stock pot. Stir to incorporate. Allow to thicken slightly, about five minutes. Adjust seasoning. Serve warm. Sprinkle with additional cheese if desired.