Miso and Gorgonzola Soup
Indulge in the luxurious fusion of flavors with this Miso and Gorgonzola Soup, a rich and creamy dish that brings together the savory depth of white miso paste and the bold tang of Gorgonzola cheese. This unique recipe starts with a base of sautéed onion, garlic, and thyme, complemented by tender potatoes and a velvety combination of vegetable broth, heavy cream, and melted cheese. The result is a perfectly balanced soup with layers of umami and a touch of elegance. Perfect for cozy evenings, this dish is easy to prepare in just 40 minutes and pairs beautifully with crusty bread for dipping. With an irresistible blend of traditional Japanese and Italian-inspired ingredients, this soup is sure to be a showstopper on your dinner table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 4 cups Vegetable broth
- 3 tablespoons White miso paste
- 1 cup Heavy cream
- 1 cup Gorgonzola cheese, crumbled
- 1 medium Potato, peeled and diced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 4 slices Crusty bread or baguette slices (optional, for serving)
Instructions
In a medium soup pot, melt the butter over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, taking care not to let it burn.
Add the diced potato and thyme leaves to the pot, stirring to combine.
Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for 15 minutes, or until the potato pieces are tender.
In a small bowl, dilute the miso paste with a few tablespoons of the hot broth, whisking until smooth. Add the miso mixture back into the soup pot and stir well.
Lower the heat to a gentle simmer; do not let it boil after adding the miso.
Pour in the heavy cream and stir to combine.
Gradually add the crumbled Gorgonzola cheese, stirring constantly until melted and incorporated.
Season the soup with salt and black pepper to taste. Allow it to simmer gently for an additional 5 minutes to meld the flavors.
Remove the soup from heat and use an immersion blender (optional) to blend until smooth, or leave it chunky if you prefer a rustic texture.
Ladle the soup into bowls and serve hot, with slices of crusty bread or baguette on the side, if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 27.1 g | 135% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.1 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 385 mg | 30% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 754 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
