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French Tomato Soup
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|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|
- 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.
- Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.
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