Ingredients

The following ingredients have 3 Servings
  • 2 cans fire-roasted tomatoes
  • ¼ onion
  • 2 garlic cloves
  • 1 cup silkened tofu, must be soft or silkened!
  • kosher salt and freshly ground black pepper
  • 2 Tablespoons extra-virgin olive oil
  • 1-2 tablespoon butter, softened
  • 3 oz. gorgonzola crumbles
  • ¼ teaspoon freshly ground black pepper
  • 8 baguette slices

Instruction

  • Preheat medium-sized saucepan over medium heat. Dice onions and mince garlic cloves. Add onions, garlic and tomatoes to pot (do not drain). Heat until very hot.
  • Add tofu and, using a hand blender, blend ingredients until very smooth. Continue to heat, if necessary, until hot enough to serve. Season with kosher salt and freshly ground black pepper. Serve immediately with a gorgonzola crouton on top of soup.
  • Place all ingredients in blender (minus salt and pepper, you will season at the end). Start at 1, go quickly to 10 then immediately to high. Blend for 6-8 minutes until soup is very hot. Season well with salt and pepper. Serve immediately with a gorgonzola crouton on top of soup.
  • Preheat oven to 400F.
  • Brush baguette slices on one side with olive oil. Toast for 5-8 minutes or until lightly browned. Remove from oven and flip over.
  • Mix together softened butter, gorgonzola crumbles, salt and pepper. Spread over baguette slices (the non-toasted side). Place back in oven for additional 5-8 minutes, until bread is lightly toasted and cheese mixture is just beginning to bubble and brown.