I've decided to start whipping up soups from scratch...recipe free...hoping that this will make me a true gourmand. Tonight's experiment was Tomato Gorgonzola Bisque. Recipe as follows...with plenty of "to-tastes" because that is how you cook gourmet!
In the slow cooker:
1 - 28 oz can of plum stewed tomatoes from Trader Joe's (I cut them up a bit)
2-3 cups of heirloom tomatoes (whatever you have on hand, tomatoes bigger than large marble should be cut up)
a small block of gorgonzola cheese crumbled up (this is to taste because it is a VERY strong cheese...I used maybe 3/4 c)
pepper to taste
roughly a teaspoon of cinnamon
roughly a tablespoon of basil
roughty a teaspoon of oregano
roughly 4 c water (I used the stewed tomato can and put 1 1/2 of that)
Stir it up really well.
Cook for at least 6 hours.
Add sugar and salt to taste (sugar and salt balance the acidity of the tomatoes...I used sugar pretty liberally for this one, maybe 1 c). Then add a splash of cream...maybe a 1/4 c depending on how creamy you want it.
Stir it up, let it cook for another 5 minutes and then serve with toast or grilled sandwiches! :)
ENJOY!
In the slow cooker:
1 - 28 oz can of plum stewed tomatoes from Trader Joe's (I cut them up a bit)
2-3 cups of heirloom tomatoes (whatever you have on hand, tomatoes bigger than large marble should be cut up)
a small block of gorgonzola cheese crumbled up (this is to taste because it is a VERY strong cheese...I used maybe 3/4 c)
pepper to taste
roughly a teaspoon of cinnamon
roughly a tablespoon of basil
roughty a teaspoon of oregano
roughly 4 c water (I used the stewed tomato can and put 1 1/2 of that)
Stir it up really well.
Cook for at least 6 hours.
Add sugar and salt to taste (sugar and salt balance the acidity of the tomatoes...I used sugar pretty liberally for this one, maybe 1 c). Then add a splash of cream...maybe a 1/4 c depending on how creamy you want it.
Stir it up, let it cook for another 5 minutes and then serve with toast or grilled sandwiches! :)
ENJOY!
PS - As far as the sugar goes, don't add too much until the very end...after you've added the cream and everything else. You don't want it to be too sweet, but if you find that it tastes too...tomato-y or too tart or even too bland, that's when you know you need to add more sugar and perhaps even a little more salt (but not too much salt because if you want salty soup, just buy Campbell's instead).
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