Tomato soup with Gorgonzola
The best tomato soup recipe
This recipe for tomato soup with Gorgonzola is a classic, warming and delicious tomato soup. It is creamy and delicious in texture, and the taste is exceptionally good. Here, the good taste of the tomatoes is emphasized by the use of Gorgonzola. This makes the soup sweet and fresh at the same time, as if you had used sun-ripened summer tomatoes.
However, the soup is made with tomato passata, which is blended tomatoes. If you can't find it in the supermarket, you can use chopped tomatoes and blend the soup before serving.
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Gorgonzola in tomato soup
In this tomato soup, Gorgonzola rounds out the sweetness and acidity of the tomatoes. The cheese melts into the soup, giving it a creamy texture. When used in the right amount, Gorgonzola's sharp, distinctive flavor provides a nice counterpoint to other ingredients. In this recipe, you will find that the addition of Gorgonzola adds depth and richness to the otherwise simple tomato soup.
TIP: Also try this recipe for pizza with pear, pancetta and gorgonzola
Gorgonzola
Gorgonzola is the “king of blue cheese”. An Italian cheese with a rich history and a unique taste that is unmistakable. The cheese is produced from fresh milk from a specific area of Italy, around Piedmont and Lombardy, and this is done with a very special tradition and procedure that ensures the high quality of the cheese. A cheese may only be sold as gorgonzola if it is produced according to specific methods with raw materials from a specific area of Italy.
Gorgonzola is a soft raw milk cheese that is particularly known for its green veins. These are caused by a mold culture that gives the cheese its characteristic appearance and taste.
The Italian cheese is often served on bread or at a cheese board – but it is an incredibly versatile ingredient that also excels in desserts or as part of other dishes. This tomato soup with Gorgonzola is an excellent example of where the cheese's flavor and texture elevates the dish to new heights.