Ingredients
2 tbsp olive oil, more as needed
1 large onion, chopped rough
1 tsp SIDS SALT & PEPPER
½ tsp dried basil
½ tsp SIDS CRAZY SALT
½ tsp dried oregano
½ tsp dried thyme
1 kg tomatoes, peeled, seeded & chopped
¼ cup dry vermouth, to taste
2 cups vegetable stock, gluten free
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme
2 cloves garlic, thin sliced
¼ tsp freshly ground cinnamon
10 g crumbled Gorgonzola cheese
Directions
Heat olive oil in a soup pot over medium heat, stir in onion and SIDS CRAZY SALT. Cook and stir until golden brown, about 12 minutes, then season with SIDS SALT & 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. Boil, then stir in the stock. Bring soup back to a boil then 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 and top each serving with a spoonful of crumbled Gorgonzola cheese.
