Creamy Tomato Gorgonzola Soup With Basil Lower Calorie Recipes

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.

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.

RICH AND CREAMY TOMATO BASIL SOUP

Steps:

• Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
• Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

CREAM OF TOMATO GORGONZOLA SOUP

Steps:

• 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.

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.

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.

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.