Tomato Gorgonzola Soup

Tomato Gorgonzola Soup

147
Jess 3

"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."

Ingredients

35 m {{adjustedServings}} servings 277 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
  3. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

147
  1. 192 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 ...

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!

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 tomato...