Directions:
- 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.
- Sprinkle cinnamon over the soup, and ladle into bowls; top each serving with a spoonful of crumbled Gorgonzola cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.69 Kcal (501 kJ) | ||
| Calories from fat | 57.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.36g | 10% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 1% | |
| Sodium | 555.53mg | 23% | |
| Potassium | 487.4mg | 10% | |
| Total Carbs | 10.78g | 4% | |
| Sugars | 5.62g | 22% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 0.5mg | 3% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 43.18 Kcal (181 kJ) | ||
| Calories from fat | 20.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.29g | 10% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 1% | |
| Sodium | 200.41mg | 23% | |
| Potassium | 175.84mg | 10% | |
| Total Carbs | 3.89g | 4% | |
| Sugars | 2.03g | 22% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 1.06g | 6% | |
| Vitamin C | 10.6mg | 49% | |
| Iron | 0.2mg | 3% | |
| Calcium | 24.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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