Tomato Gorgonzola Soup Recipe

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Most Helpful Positive Review

Jan 16, 2008

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 few calories. Will be passing this on for sure! Thanks for the great recipe.

—KAATZ99

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Most Helpful Critical Review

Mar 19, 2010

Good - but considering the time, effort, quality and cost, doctoring up a can of Campbell's with the dairy products listed is just as good, cheaper and faster.

—Le Cuisinier

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177 Ratings

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Oct 29, 2007

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!

—Rachel

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Jul 06, 2007

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 tomatoes), 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!!!

—ChanaLeah

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May 14, 2007

A wonderful flavored soup with the cheese taste the topper. I to used an immersion blender to make the soup creamier. I made the soup and then refrigerated it until ready to be served. When reheating, use low heat as it should not come to a boil.

—doughok

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Mar 02, 2009

I've only made one other recipe, so I suppose saying this is 'the best' may not carry a lot of merit, but this would easily be a soup you would find in a nice restaurant. I didn't have cream so I used straight milk and since I didn't have tomato juice, was making it out of tomato paste (3/4 c paste + 1 cup water to make tomato sauce, then equal parts sauce/water to make juice) so I added in an extra teaspoon or two of paste as a thickener. It was excellent. I pureed the whole thing and my kids, husband and myself dipped grilled cheese sandwiches into it. Definitely something I'm going to make again and again.

—Sarah

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Mar 21, 2008

I adjusted the servings to 10 and made this for a teachers luncheon for PTA at my daughters school. The PTA president told me there was a little conflict on who got the last bowl. Don't be afrad to try this if youre not reall fond of gorganzola or blue cheese. i hate both, but this is oneof my favorite soups. the cheese just gives it a creaminess that is sooooo good! LOVE THIS!!!

—Keaton Davis

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Dec 04, 2007

Great ( and easy) recipe! I doubled this recipe for a ladies luncheon and glad I did! It was a hit! I even used reduced fat cream cheese and half-n-half in place of heavy cream. Although next time I might reduce the amount of cream cheese a bit.

—Micah O

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Nutrition

Calories
277 kcal
14%

Carbohydrates
13.7 g
4%

Cholesterol
64 mg
21%

Fat
22.5 g
35%

Fiber
2.2 g
9%

Protein
7.2 g
14%

Sodium
593 mg
24%

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

Nutritional Information

Tomato Gorgonzola Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 277
Calories from Fat: 203

% Daily Value *
Total Fat 22.5g 35 %
** Saturated Fat 12.3g 62 %
Cholesterol 64mg 21 %
Sodium 593mg 24 %
** Potassium 543mg 15 %
Total Carbohydrates 13.7g 4 %
Dietary Fiber 2.2g 9 %
Protein 7.2g 14 %
** Sugars 8.7g
Vitamin A 37 %
Vitamin C 87 %
Calcium 20 %
Iron 21 %
** Thiamin 12 %
** Niacin 19 %
** Vitamin B6 20 %
** Magnesium 10 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.