Tomato Gorgonzola Soup134 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“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.” - by Jess
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 277 cal
- 22.5 g
- 13.7 g
Based on a 2,000 calorie diet
Reviews (134)Rate This Recipe
"Very, very good soup and super easy! I used whole milk instead of cream and it turned out great. I also blended the soup to give it a nicer texture.Finally, I used neufchatel cheese to cut back on a f..." See moreew calories. Will be passing this on for sure! Thanks for the great recipe."
"My friend made this recipe for a party this past weekend, and everyone raved. She added a few special touches that I wrote on my copy of the recipe! Thank you!..." See more"
"Due to what I had available this was great with the following alterations: minus the cream and tomato juice, plus 2 cups vegetable stock, another cup/8 oz. (I used fresh, peeled) chopped tomatoes (3 ..." See moretomatoes), substituting bleu for gorgonzola, and fresh shredded basil and parsley which I added on a whim; this was very nice. SO savory, and elegant. Paired with a simple green salad, some homemade lox and a dry white wine it was a nice Friday evening supper. Thanks!!!"
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