Creamy Tomato Gorgonzola Soup Recipes

TOMATO GORGONZOLA SOUP

Steps:

• Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
• Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)

Steps:

• Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
• Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.].
• Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
• Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins).
• Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
• Off the heat, stir in the basil.

CREAMY TOMATO-GORGONZOLA SOUP

Steps:

• Heat oil in a sauce pan.
• Add onions, garlic and bell pepper.
• Saute over medium high heat until onion is translucent, about 3 to four minutes.
• Reduce heat to medium.
• Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
• Bring to a simmer.
• Add tomatoes and juices, tomato juice and other ingredients.
• Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
• Serve with fresh ground pepper.

TOMATO GORGONZOLA SOUP

Steps:

• 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.

CREAMY TOMATO SOUP

Steps:

• Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
• Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
• Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
• Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.

TOMATO & GORGONZOLA SOUP

Steps:

• In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
• Stir in the garlic and saute briefly, about 30 seconds.
• Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
• Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.

TOMATO AND ORZO SOUP WITH GORGONZOLA

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
• Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.

CREAMY TOMATO SOUP

Steps:

• Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
• Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.