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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French Tomato Soup
Serves 4
Ingredients:
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
Directions:
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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