Until recently, I didn’t really like soup. Something about drinking food with chunks in it seemed really weird to me. That was until I went to this small soup shop in Tacoma, Washington called Infinite Soups. I had a tomato gorgonzola soup, and it was amazing. Since then, I have tried other soups and they’ve been good, but they’ve never compared to the tomato gorgonzola I first had at Infinite Soups. If you ever get the chance to go there, I highly recommend it. They even have vegan and vegetarian selections and all the soups are made fresh daily.
I’m always worried to try to make my favorite of anything because I’m worried it won’t turn out well. There’s nothing worse than expecting something awesome and getting something awful. Luckily, that was not the case with this tomato gorgonzola soup.
When I realized my boyfriend and I had guests coming over for dinner, I decided soup was an easy option and I should try to make my favorite soup. I took the risk that it might turn out bad, any it actually turned out really well! It was creamy and cheesy and tomato-ey. All of the flavors came out smoothly and none were overpowering. This is a delicious one-pot meal that makes food that will last for days. It was a hit with everyone else as well. This would be a great meal for a potluck as a vegetarian option.
While I was looking around for a decent recipe for a tomato soup, I found out that baking soda will prevent milk from curdling. I think it must be something about it being basic since it’s sodium bicarbonate, but I don’t know why. I didn’t search for very long, but I couldn’t find any answer for why this happens. Does anyone know? I’ll give you a recipe for tomato gorgonzola soup if you can tell me…oh wait….