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 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.
In no event shall DC Stewart Nutrition Labs, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Tired of loading up your shopping cart with snack foods you know aren't very healthy? We've got a simple solution to your snacking needs. View Recipes >
Prepare a Special Meal for Your Sweetheart
Worried about Valentine's Day dinner? Are you making your sweetheart a special dinner? What will you make? Here are a few recipe ideas to get you started. From main courses to a dessert and cocktail. View Recipes >
Email Recipe
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 vegetable 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 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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
