'No Soup For You' French Tomato Soup

'No Soup For You' French Tomato Soup

Made  times
PJ's kitchen 4

"Exotic spices and flavors of fresh tomatoes from the garden blend with onions, garlic, fresh herbs, dry vermouth and Gorgonzola cheese to present a gourmet soup to serve in an hour. Fills the kitchen with aromas of herbs and spices as it simmers. Serve with French bread or other crusty breads; just add a tossed salad with a mild balsamic vinegar and olive oil and a sprinkle of onion salt and pinch of sugar."
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1 h servings 170 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a soup pot over medium heat, stir in onion. Cook and stir until golden brown, about 12 minutes; season with salt, black 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. Bring to a boil, then stir in the chicken broth. Bring soup back to a boil, and 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.
  2. Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.


  • Cook's Notes
  • Substitute 1 28-ounce can of crushed whole tomatoes with juice for fresh tomatoes, if necessary.



Whether this is a 3 or 4 (meaning 5) star recipe depends on who you want to believe, me or Hubs. Here's my 3-star take - this did NOT trip my trigger. It reminded me of a can of diced tomatoes...

This is delicious a great way to use fresh tomatoes. I revised it a little by letting it cool and then pureeing it. Then I rewarmed it and added about 1/2 cup to a little more heavy cream. Se...

Delicious. Passed it on to my mom right away. Notes: I halved a large sweet onion and sliced it thinly with the grain so it would stay together better during carmalization. I'd say I took the ca...

I love this recipe! I made it with garbanzo beans and fresh green garlic and it turned out fantastic. The gorgonzola and cinnamon really took the flavors of this soup to a whole different level....

Wonderful soup! Made it as per recipe, except I used 1/2 cup sweet vermouth and added 1/4 teaspoon cardamom. Would make it again!

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