Best Creamy Tomato Gorgonzola Soup Recipes

CREAMY TOMATO-GORGONZOLA SOUP

Creamy Tomato-Gorgonzola Soup image

I am not a tomato soup fan but this is really great and very easy. The recipe is from Cafe Gondolier with some subtle changes.

Provided by A.M. Collins

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup diced onion
1/2 cup diced red bell pepper
2 minced garlic cloves
2 tablespoons olive oil
16 ounces canned diced tomatoes (do not drain)
1 cup low-sodium tomato juice
4 ounces crumbled gorgonzola
4 ounces cream cheese
1/2 cup half-and-half
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dried basil
ground pepper

Steps:

Heat oil in a sauce pan.
Add onions, garlic and bell pepper.
Saute over medium high heat until onion is translucent, about 3 to four minutes.
Reduce heat to medium.
Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
Bring to a simmer.
Add tomatoes and juices, tomato juice and other ingredients.
Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
Serve with fresh ground pepper.

Nutrition Facts : Calories 361.2, Fat 28.6, SaturatedFat 14.7, Cholesterol 63.6, Sodium 1363.1, Carbohydrate 17.6, Fiber 2.9, Sugar 9.5, Protein 10.9

CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)

Creamy Tomato Gorgonzola Soup With Basil (Lower Calorie) image

Another Skinny Bride recipe -- I actually found this one on sparkpeople.com, and since I LOVE LOVE LOVE this soup from Kroger's Soup bar but did not appreciate all the calories and fat, I found this recipe to cure my craving without me killing myself on the treadmill! Serving size is a two cup serving which is large, but if you eat this with a simple salad with just some vinegar, it makes it a meal. So it might serve 8 if you just had cups instead of bowls.

Provided by SarahBeth

Categories < 60 Mins

Time 40m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 7

Ingredients

56 ounces diced tomatoes, drained (no salt added)
1 teaspoon olive oil
2 tablespoons tomato paste
6 garlic cloves, pressed
1 pint fat-free half-and-half
2 tablespoons basil leaves, fresh, chopped
3/4 cup low-fat gorgonzola, crumbled

Steps:

Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.].
Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins).
Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
Off the heat, stir in the basil.

Nutrition Facts : Calories 256.5, Fat 11, SaturatedFat 6, Cholesterol 25.1, Sodium 612.7, Carbohydrate 30.1, Fiber 5.2, Sugar 17.7, Protein 12.8

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