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🍽️ Creamy Gorgonzola Tomato Soup

310 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp flour
• 200 ml white wine
• 1 onion
• 2 tbsp butter
• 200 g Gorgonzola
• 650 ml vegetable broth (instant)
• 2 tomatoes
• salt
• pepper (from the mill)
• 0.5 bunch basil

Instructions

1. 1. Heat a pot over medium heat.
2. 2. Peel an onion and dice it finely.
3. 3. Heat some butter in the pot and sauté the onions until they are soft and translucent.
4. 4. Remove the pot from the heat briefly.
5. 5. Whisk flour with a splash of wine to form a smooth paste.
6. 6. Add roughly crumbled Gorgonzola cheese to the pot and let it melt over low heat.
7. 7. Pour in the remaining wine and bring the mixture to a boil.
8. 8. Stir the flour-wine paste into the soup while stirring constantly.
9. 9. Pour in the vegetable broth and bring everything to a boil again.
10. 10. Simmer the soup over low heat for a few minutes until it thickens.
11. 11. Wash the tomatoes thoroughly.
12. 12. Cut the tomatoes into quarters and remove the core and seeds.
13. 13. Cut the deseeded tomato halves into wedges.
14. 14. Season the finished soup with salt and pepper to taste.
15. 15. Serve the soup garnished with the tomato wedges and fresh basil leaves.

Nutrition per serving

• kcal: 310
• Protein: 12 g · Fett/Fat: 22 g · Carbs: 8 g