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."
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Ingredients

35 m servings 277 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

147
  1. 192 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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...

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 rehe...

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 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...

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...

Wow! Wow! Wow! I didn't have any gorgonzola, so I used all cream cheese and it turned out DELICIOUS!!! Can only imagine how it will taste with gorgonzola! And.... I LIKED mine chunky!

I made this soup for a party. EVERYONE loved it!! I roasted the red pepper first and removed the skin. This is a keeper!