Summary

Ingredients

• 600 ml vegetable stock
• 1 onion (s)
• 50 g Goronzola
• 4 slices cream cheese
• 1 large tomato (s)
• 50 g sheep cheese
• possibly basil

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Instructions

1. Bring the vegetable stock to the boil, finely chop the onion, add and cook for 5 minutes. Dice the Gorgonzola and mix well with the processed cheese in the simmering soup. Simmer for another 5 minutes. Meanwhile, cut the tomato into small pieces and crumble the sheep`s cheese. Add both and simmer again for 5 minutes. Garnish with chopped basil or with whole leaves and serve.