'No Soup for You' French Tomato Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons extra-virgin olive oil, or more as needed
• 1 large onion, chopped
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 pounds fresh tomatoes - peeled, seeded and chopped
• 1/4 cup dry vermouth, or to taste
• 2 cups chicken broth
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, thinly sliced
• 1/4 teaspoon freshly ground cinnamon
• 1 (4 ounce) container crumbled Gorgonzola cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 5 minutes.

2. Add the garlic and cook for 1 minute more, stirring constantly so it does not brown.

3. Stir in the dried basil, dried oregano, dried thyme, salt, black pepper and cinnamon. Cook for 1 minute to bloom the spices.

4. Add the peeled, seeded and chopped tomatoes and the dry vermouth. Simmer uncovered over medium-low heat for 10 minutes, stirring occasionally.

5. Pour in the chicken broth and bring to a gentle simmer. Cook for 15 minutes, stirring now and then, until the tomatoes have broken down.

6. Stir in the chopped fresh basil, oregano and thyme. Taste and adjust salt, pepper or a little more vermouth.

7. Ladle the soup into warm bowls and top each serving with crumbled Gorgonzola. Serve while hot.