Hot or Cold Creamy Tomato and Gorgonzola Soup

A sharp and spicy twist to a classic dish.

Now that the beginning of the end of Summer is upon us and Autumn is just around the corner (yay!), my internal food-loving clock is starting to crave those comfort foods that embrace you from the inside out. Soups are my favorite all year round, but tomato soup in particular is one that I enjoy most when it's nippy outside and for some reason never fails to put me at ease.

As I mentioned in the title, this soup is not only delectable hot for the colder months, but can be enjoyed cold as well for a savory refreshment during these past HOT HOT HOT couple of days.

I added some Sriracha for the spicy/sweet yummy flavor and gorganzola for a sharp cheesy and creamy texture. Gorgonzola cheese is not for everyone, so you can certainly substitute with blue cheese or even a sharp cheddar would be delightful.

Creamy Tomato and Gorgonzola Soup

Ingredients

• 1 cup chopped tomatoes (any kind)
• 2 medium sized onions chopped
• 1 large carrot chopped
• 1 stalk celery chopped
• 1 medium potato chopped
• 2 garlic cloves crushed
• 3 tablespoons ketchup
• 1 cup tomato juice/sauce
• pinch salt and pepper to taste
• 1 1/2 teaspoons sugar (or to taste)
• handful gorganzola cheese crumbles (or taste)

Cooking Directions

1. Roughly chop all the vegetables and place in a pot of water.
2. Bring to a boil, then lower heat.
3. Simmer vegetables for 30-45 minutes or until vegetables are very tender.
4. Using an immersion blender or a separate blender, blend until completely pureed (no lumps).
5. Add salt, pepper, and sugar to taste.
6. Add gorgonzola cheese also taste.
7. Allow to continue simmering until cheese is melted in.
8. Garnish with fresh chopped basil and pork rinds.

To serve COLD: Chill in the refrigerator and add extra basil/cilantro for freshness and a dollop of plain Greek yoghurt

Storage: Freeze in chinese containers or any airtight container for up to 4 months!


I know I've been crap at updating my blog lately, but with a recent surge of inspiration (from what, I still don't know), I hope to be more consistent and rediscover my love of blogging...especially about yum yum's!

Get Your Feast On!

Sweet Potato & Squash Soup

Simple, nutritious, but most importantly delicious! This soup doesn't have much going on, but a single bowlful of this is surprisingly hearty and fulfilling. Good thing this soup has so many vitamins and dietary fiber because I could eat this all day......in fact, I did hehe. Very delicious!

- 1 butternut squash peeled, chopped

- 1 acorn squash peeled, chopped

- 2 medium sweet potatoes peeled,  chopped

- 1 large onion chopped
- 2 whole garlic cloves crushed

- 4 celery stalks chopped
- 3 tbsp olive oil

- 1 quart stock (beef, chicken, or vegetable)

- 2 C water

- 1/2 tsp nutmeg grated

- salt & pepper to taste

Chop and prep all vegetables.

In a soup pot, heat up olive oil and saute the onions, celery, & sweet potatoes, then season with pinch of salt & pepper. Once the onions and celery are slightly tender, add garlic, stock, and water. Bring to a slight boil, then add squash, grated nutmeg & another pinch of salt & pepper (layer the seasoning). Continue to simmer until all vegetables are soft and tender.

Turn heat off. Using an immersion blender (or regular blender in batches), carefully blend soup until silky smooth. Taste as you go and add salt & pepper if needed. Soup should have sweetness, so be careful not to over-season.

I like to eat this with crispy bacon and saltine crackers on the side. You can also toast up some bread to dip or top with croutons, herbs, and sour cream. Enjoy!!

Feast On!

Mom's Sopas

Everyone has their favorite soup to help during those days under the weather. Luckily, I don't get sick too often but when I do this soup is THAT soup. My mom usually whips this up during the flu season or after we've eaten rotisserie or fried chicken and need to do something with the leftovers.

I'm pretty sure this is a common soup recipe in the Philippines, but for some reason  growing up I've always thought of this soup as just My Mom's Chicken Sopas. I've never tasted it anywhere else except at home *shrugs* hehe.


What makes this different than other chicken soups, I guess would be the fact that it uses milk. My mom uses regular whole/2%  milk, but traditionally this is made with evaporated milk.  It's good either way, but I prefer the thin subtle flavor that regular milk brings to the dish.


- 16oz of elbow macaroni (or whatever pasta/noodles you want to use)
- 4 C chicken stock
- 2 C milk
- 1 medium onion chopped
- 2 C celery chopped
- 2 C carrots chopped
- 2 C cabbage chopped
- 2 C pre-cooked shredded chicken
- salt & pepper to taste

Cook macaroni al dente. Set aside.

Saute onions, celery, and carrots, and chicken with salt and pepper in a large soup pot until tender over medium-high heat. Add chicken broth. Let boil, then reduce heat to simmer. Add milk, then cabbage and continue cooking until cooked through.

Add macaroni very last right before serving.

Feast On! 

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Zucchini & Basil Soup

I've nicknamed my bedroom, The Trans Siberia. I think the name says it all. It's just so freeezing in here while the rest of the house?...absolutely normal lol. And no it's not because it's getting colder outside. Even in the warm summer months, it's still super cold.  A mystery unsolved, I'm afraid.

With that as my inspiration and a fridge full of GREEN vegetables, I  knew what I had in mind--a nice, creamy, all veggie soup for those cold autumn nights or as a snack after a nice morning walk. It may be all vegetables, but the addition of cremini mushrooms makes it very hearty and satisfying. I learned that a great way to create that creamy, milky thick consistency without having to use cream is by using a potato instead.