Email Recipe

Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds



French Tomato Soup

Serves 6


2 tablespoons extra-virgin olive oil
1 l onion, chopped
1/2 teaspoon salt
Ground black pepper, to taste
1/2 teaspoon basil, dried
1/2 teaspoon oregano, dried
1/2 teaspoon thyme, dried
2 lbs. fresh tomatoes, peeled, seeded and chopped
1/4 cup (or to taste) dry vermouth
2 cups chicken broth
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, thinly sliced
1/4 teaspoon cinnamon, freshly ground
1 5 oz. container Gorgonzola cheese, crumbled


  1. Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black pepper, dried basil, dried oregano, and dried thyme. Cook until dried herbs are fragrant, about 1 more minute, then mix in the tomatoes and vermouth. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and reduce heat to a simmer. Mix in the fresh basil, oregano, thyme, and garlic. Cover pot, and cook until tomatoes are tender, about 20 minutes, stirring occasionally.
  2. Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.
Cuisine: French