Creamy tomato soup with gorgonzola and roasted tomato bruschetta
6 servings
Prep: 15 mins
Thick, rich and creamy with just the right amount of sweet and tartness.
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Ingredients (21)
4 | leeks — sliced |
2 | celery stalks — chopped |
2 | butter |
1 | garlic — cloves, crushed |
2 | tomatoes — tinned (whole) |
2 | tomato paste |
1 | potatoes — or sweet potato, cubed |
375 ml | stock — chicken |
1 | sugar |
1/4 tsp | nutmeg — ground |
2 | bay leaves |
1 | fresh basil — chopped |
200 ml | cream — or milk |
salt and freshly ground black pepper — to taste |
For the bruschetta:
250 g | baby tomatoes |
1 | vinegar — balsamic |
1 tsp | brown sugar |
3 | fresh basil — chopped |
8 | bread — ciabatta slices |
1 | garlic — cloves, peeled |
125 g | gorgonzola — creamy, sliced |
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