Best Tomato Gorgonzola Soup Recipes

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TOMATO AND ORZO SOUP WITH GORGONZOLA



Tomato and Orzo Soup with Gorgonzola image

With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.

Provided by Coleene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, finely chopped
2 cloves garlic, minced
3 (14.5 ounce) cans diced tomatoes
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon dried basil
1 tablespoon dried oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
5 ounces crumbled Gorgonzola cheese
1 cup cooked orzo
⅓ cup sour cream

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
  • Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g

TOMATO GORGONZOLA SOUP



Tomato Gorgonzola Soup image

Provided by Food Network

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 13

3 tablespoons unsalted butter
2 large yellow onions, chopped
4 cloves garlic, chopped
3 tablespoons all-purpose flour
2 ounces (1/4 cup) cognac
1 1/2 pounds red-skinned potatoes, peeled and quartered
4 cups low-sodium chicken broth
1 35 -ounce can whole peeled tomatoes, crushed, juices reserved
2 3/4 cups heavy cream
2/3 cup crumbled gorgonzola cheese, plus more for garnish
2/3 cup fresh basil, plus more for garnish
Kosher salt and freshly ground pepper
2 teaspoons cider vinegar

Steps:

  • Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
  • Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

CREAM OF TOMATO GORGONZOLA SOUP



Cream of Tomato Gorgonzola Soup image

Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.

Provided by Michelle Reckard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 (26 ounce) can tomato soup
2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
½ cup water
1 cup milk
4 ounces crumbled Gorgonzola cheese
2 tablespoons minced garlic
1 tablespoon dried basil
1 teaspoon onion powder

Steps:

  • Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.

Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g

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

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

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

TOMATO GORGONZOLA SOUP



Tomato Gorgonzola soup image

You have to be a blue cheese lover on this one. Smooth and creamy. Perfect on a cool fall day.

Provided by Robin Lieneke

Categories     Cream Soups

Time 30m

Number Of Ingredients 12

2 Tbsp butter
1 small onion finely chopped
1 clove garlic, minced
1 qt tomatoes, with juice. home canned preferred
1 1/2 tsp chicken base
2 Tbsp sugar
1/4 tsp baking soda
2 Tbsp basil, fresh, chopped
1/2 tsp oregano
1/2 c heavy cream
1/2 c gorgonzola cheese, crumbled
2 Tbsp parsley minced

Steps:

  • 1. Melt butter in a heavy saucepan and sauté onions 2-3 min til softened. Add garlic and sauté another 3 min. Roughly chop tomatoes if they are whole, reserving all juice.
  • 2. Add tomatoes including all juice in jar. NOTE: if you use store bought canned or fresh ripe tomatoes you may want to add 1/2 cup or so of chicken broth.
  • 3. Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Using a stick blender, blend until smooth. Stir in cream and cheese reserving 3 tablespoons for garnish.
  • 4. Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.

TOMATO GORGONZOLA SOUP



Tomato Gorgonzola Soup image

This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.

Provided by Jess

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
¼ large red onion, diced
½ cup red bell pepper, diced
2 cloves cloves garlic, minced
¼ cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
¼ cup heavy cream
¼ cup milk
1 (14.5 ounce) can diced tomatoes
1 ½ cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
¼ teaspoon ground white pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
  • Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  • Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g

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