Cheese Cream Soup with Tomatoes

Ingredients

• 2 tbsp flour
• 200 ml white wine
• 1 onion
• 2 tbsp butter
• 200 g Gorgonzola
• 650 ml vegetable broth (instant)
• 2 Tomatoes
• Salt
• Pepper (freshly ground)
• 0.5 bunch Basil

Instructions

1. 1.

   Whisk the flour with a little wine until smooth.

2. 2.

   Peel and finely dice the onion; sauté in hot butter in a pot until translucent.

3. 3.

   Add roughly chopped Gorgonzola and melt over low heat.

4. 4.

   Pour in the remaining wine, bring to a boil, then stir in the whisked flour mixture.

5. 5.

   Add the vegetable broth, bring back to a boil, then simmer gently for several minutes while stirring occasionally.

6. 6.

   Meanwhile wash the tomatoes, quarter them, remove seeds and cut into strips.

7. 7.

   Season the finished soup with salt and pepper; serve garnished with tomato strips and basil leaves.