As I was checking out at the orthopedist’s office a few days ago, I made my next appointment for mid-April. Before I could even confirm the date, the seasoned receptionist looked up and said, “Maybe by then the snow will be gone!”  He continued, telling me that he had lived in western New England all his life (for 64 years), and that this winter of 2026 was the worst he’d ever experienced. Just about everyone I know shares his view! To stave off the bitter cold and snow-filled days, I’ve been making hearty soups to anchor many of our suppers. One such recipe for Winter Tomato Soup with Parmesan Cream and Gorgonzola Bruschette has become a particular favorite.

This delicious tomato soup scented with garlic is a snap to assemble and takes less than half an hour to simmer atop the stove. It can be prepared several days in advance, then reheated at serving time. Toasted baguette slices topped with creamy Gorgonzola and a sprinkle of fresh rosemary make a fine garnish to this warming potage. I typically add a mixed greens salad dressed in a lemon vinaigrette to round out the menu.

Don’t forget winter soups. Stay warm everyone!

 

 

 

 

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Winter Tomato Soup with Parmesan Cream and Gorgonzola Bruschette

2 tbsp olive oil
1 1/2 cups chopped onion
2 tsp minced garlic
Two 28-oz cans whole tomatoes, drained well and diced, preferably San Marzano tomatoes  (See cooking tip.)
4 cups reduced-sodium chicken broth plus extra if needed
1 tbsp dried basil
Scant 1/2 tsp red pepper flakes
Kosher salt
2 small pinches of sugar
1 cup heavy or whipping cream
6 tbsp grated Parmesan cheese, preferably Parmigiano Reggiano
2 tbsp finely julienned fresh basil

Gorgonzola Bruschette (Recipe follows.)

1.In a large saucepan over medium heat, heat oil until hot. Add the onions and stir until they just start to soften, 3 to 4 minutes. Add the garlic and stir for 1 minute more. Add tomatoes, stock, dried basil, red pepper flakes, 1/2 teaspoon salt, and sugar. Stir well to combine; bring mixture to a simmer. Lower heat and continue to simmer, uncovered, until vegetables are tender, about 20 minutes.

2.Purée the soup in batches in a food processor, blender, or food mill, and return the soup to the pot. Or use an immersion blender to purée the soup in the pot. Stir half of the cream and half of the Parmesan cheese into the soup and simmer until hot. If the soup is too thick, thin it with a little extra stock. Season the soup with salt if needed. (Soup can be prepared 2 days ahead. Cool, cover and refrigerate. Reheat, stirring often, over medium heat.)

3.To serve, whip the remaining half cup of cream with an electric mixer until soft peaks form. Then fold in remaining Parmesan cheese. Ladle soup into six bowls and top each serving with a dollop of whipped Parmesan cream and a sprinkle of chopped basil. Serve soup with a plate of Gorgonzola bruschette.

Serves 6

Gorgonzola Bruschette

12 baguette slices, cut about 3/8-in-thick
Olive oil for brushing the bread slices
An 8-oz piece creamy Gorgonzola, such as Gorgonzola Dolce, softened slightly
1 tbsp chopped fresh rosemary

1.Arrange a rack at center position and preheat the oven to 350 degrees F. Have ready a foil-lined baking sheet.

2.Brush both sides of the baguette slices generously with olive oil and place on the baking sheet. Bake slices until golden and just crisp, about 4 minutes per side. (Slices can be prepared 2 hours ahead. Keep at room temperature.)

3.Spread each slice with some Gorgonzola, and then sprinkle with a little chopped rosemary.

Cooking tip: If your local supermarket sells San Marzano tomatoes, use those for extra flavor. 

Adapted from Soup Nights by Betty Rosbottom  (Rizzoli 2016)