Tomato soup with gorgonzola cream

√Super easy soup √Perfect for Christmas but also for summer √Festive recipe √Christmas recipe √Easy variation available √Perfect for blue cheese lovers

Course Soup

Cuisine Dutch

Keyword bell pepper, gorgonzola, tomatoes

Diet Gluten free

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 345

Author Simone

Equipment

Stick blender

Ingredients

800 gram tomatoes large
250 gram roasted bell peppers you can use from a jar or make them yourself
1 large onion in rings
1 clove garlic chopped finely
1 red chili seeds removed, cut finely
pepper
salt
1 liter chicken stock or vegetable if you want it vegetarian
fresh thyme or fresh basil to serve

Gorgonzola cream

75 gram gorgonzola
100 ml double cream
2 tbsp mascarpone
pepper
salt

Metric - Us customary

Instructions

Remove the crown of the tomatoes and make a cross incision and put into boiling hot water (doesn't have to be cooking anymore)
Leave them until you see that the skin comes of. Drain, leave to cool a little bit and then remove the outside of the tomatoes. Remove the hard cores from the tomatoes as well. This is easiest when you cut them in four.
Put a large soup pan on and add a bit of olive oil or butter and bake the onion and garlic softly until translucent. Add the tomatoes and the pepper, the chili pepper and the stock and bring to the boil
Leave to simmer for a minute or ten and puree with a stick blender until smooth.
To make the gorgonzola cream, use a fork to mash the gorgonzola and add the mascarpone to that. Add a bit of the double cream as well and stir until it is as good as smooth. This might take a while as the gorgonzola is not easy to mix but you'll get there. Using a stick blender will speed up the process.
Add salt and pepper if needed and once the soup is ready to serve ad a dollop of the cream to the soup. Serve with some fresh thyme and crusty bread.

Nutrition