Cream of Tomato Gorgonzola Soup Recipe - Allrecipes.com
Cream of Tomato Gorgonzola Soup Recipe
  • READY IN 25 mins

Cream of Tomato Gorgonzola Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2009

Loved this! I'm going to have a hard time going back to plain ol tomato soup, espcially because this was so easy to make. I had all the ingredients on hand, served it with grilled provolone sandwiches. I had half an onion on hand so I chopped that up with the garlic and sauteed them in a little butter, then added them to the soup. The flavor was fantastic!

 
Most Helpful Critical Review
Nov 01, 2010

Unfortunately, I was not a fan of this soup at all. I added fresh basil and sauteed some onions and thought it had enough other ingredients that would disguise the "canned tomato soup" flavor. It did not. I absolutely love gorgonzola soup but this was much too tangy for me.

 

47 Ratings

Nov 12, 2010

Love this recipe! Just added real onions instead of powder and doubled the garlic. Very yummy!!

 
Jun 18, 2010

This was excellent. I made it for the first time today for lunch/dinner. I do recommend using just half of the recommended amount of cheese. Two thumbs up! I will definitely be making this again.

 
Mar 26, 2010

Delicious! Love the gorgonzola. Used fat free evap. milk.

 
Jan 12, 2010

Outstanding! I blended herbs and canned stewed tomatoes with a little broth in place of the instant soup but everything else exactly as listed.

 
Nov 19, 2009

Delicious! I did doctor it up a bit though by combining several recipes from this site. I used fresh basil, used fresh tomatoes (boiled with onion, garlic, oregano) and used cream cheese instead of milk to make the soup creamier. The gorgonzola complimented the flavors wonderfully and my hubby who normally does not like gorgonzola loved this soup!

 
Mar 14, 2011

This soup tastes like anything other than one out of a can...it's really delicious and tastes homemade. Don't rush the simmering on this, as you need to give the soup a chance for the cheese to melt and flavors to blend. Followed the recipe as written with the exception of substituting blue cheese for the gorgonzola (it's what was in the fridge). FYI, I found the 26-oz can of soup at WalMart.

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 1148 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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