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Tomato Gorgonzola Soup

4

35 min

Tomato Gorgonzola Soup

Tomato Gorgonzola Soup Photo 1

Time

35 min

Serving

4 persons

Calories

277

Rating

4.00★ (203)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • olive oil: 1 Tbsp
  • red onion: 0.25 piece (diced)
  • red bell pepper: 0.5 cup (diced)
  • cloves garlic: 2 clove (minced)
  • Gorgonzola cheese, crumbled: 0.25 cup
  • ounces cream cheese: 4 piece (softened)
  • heavy cream: 0.25 cup
  • milk: 0.25 cup
  • tomatoes: 1 can (14.5 ounce can, diced)
  • ½ cups tomato juice: 1 piece
  • basil: 2 tsp (dried)
  • white sugar: 1 tsp
  • ground white pepper: 0.25 tsp

Metric Conversion

Stages of cooking

Tomato Gorgonzola Soup Photo 21
Tomato Gorgonzola Soup Photo 32
Tomato Gorgonzola Soup Photo 43
  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.
    Tomato Gorgonzola Soup Photo 2
  2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
    Tomato Gorgonzola Soup Photo 3
  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.
    Tomato Gorgonzola Soup Photo 4

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