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French Tomato Soup
An elevated tomato soup.
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|2 tablespoons extra-virgin olive oil |
|1 onion, chopped |
|1/2 teaspoon salt |
| Ground black peppe, to taste |
|1/2 teaspoon dried basil |
|1/2 teaspoon dried oregano |
|1/2 teaspoon dried thyme |
|2 lb fresh tomatoes, peeled, seeded and chopped |
|1/4 cup dry vermouth |
|2 cups chicken broth |
|1 tablespoon chopped fresh basil |
|1 tablespoon chopped fresh oregano |
|1 tablespoon chopped fresh thyme |
|2 cloves garlic, thinly sliced |
|1/4 teaspoon ground cinnamon |
|5 oz crumbled Gorgonzola cheese |
- Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir for 12 minutes, until onion is golden brown.
- Season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook for 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth.
- Reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook for 20 minutes, stirring occasionally.
- Sprinkle cinnamon over the soup, and ladle into bowls. Top each serving with a spoonful of crumbled Gorgonzola cheese.
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