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Tomato Gorgonzola Soup

Made easy with canned tomatoes, this soup takes its rich, sophisticated flavor from Gorgonzola cheese and a splash of heavy cream.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Calories: 277
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 0.25 large red onion, diced
  • 0.5 cup red bell pepper, diced
  • 2 cloves cloves garlic, minced
  • 0.25 cup Gorgonzola cheese, crumbled
  • 4 ounces cream cheese, softened
  • 0.25 cup heavy cream
  • 0.25 cup milk
  • 1 14.5 ounce can diced tomatoes
  • 1.5 cups tomato juice
  • 2 teaspoons dried basil
  • 1 teaspoon white sugar
  • 0.25 teaspoon ground white pepper

Method
 

  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.

Nutrition

Calories: 277kcalCarbohydrates: 14gProtein: 7gFat: 23gSaturated Fat: 12gCholesterol: 64mgSodium: 593mgFiber: 2gSugar: 9g

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