Ingredients
Scale
- 1.5 – 1.75 lb of tomatoes, peeled and cored (weighed after peeling/coring)
- 1/2 of a sweet onion, peeled and chopped into large chunks
- 2 – 3 cloves garlic, peeled
- 1 Tablespoon olive oil
- 1 cup chicken or vegetable broth
- 1 bay leaf
- 3 – 4 Tablepoons tomato paste (I used my homemade tomato paste – recipe here)
- About 1/4 – 1/3 cup fresh basil leaves
- About 1/4 cup gorgonzola cheese crumbles
Instructions
- Fill a medium saucepan most of the way with water, bring to a boil, then using a tongs, lower each tomato into the pan and let bathe for about 20 seconds. Remove with tongs and set on a clean kitchen towel. Repeat until all the tomatoes have had a little bath. The peels should pull off the tomatoes very easily.
- Peel and core the tomatoes and weigh them–you should have 1.5 – 1.75 lb. of tomatoes.
- Put the onion chunks and garlic in a food processor or handi chopper and process to chop into small chunks.
- Pour the hot water out of the saucepan and set back on the burner over medium heat. Once it’s hot, add the olive oil, then the onion/garlic. Saute for several minutes until the onion is translucent and soft.
- Add the tomatoes, broth, bay leaf and tomato paste to the pan. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat to cool slightly.
- Remove the bay leaf, then puree the soup with the basil leaves and gorgonzola cheese in a blender or food processor. Add salt & fresh ground pepper to taste.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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