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My review
Tomato Gorgonzola Soup
Jess
"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 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 277 calories; 22.5 g fat; 13.7 g carbohydrates; 7.2 g protein; 64 mg cholesterol; 593 mg sodium. Full nutrition
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Reviews
Read all reviews 151201 Ratings
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Most helpful positive review
1/16/2008
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
3/18/2010
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.
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1/16/2008
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 ...
10/29/2007
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!
7/6/2007
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...
5/14/2007
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...
2/28/2009
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 ...
3/21/2008
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...
12/4/2007
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...
10/14/2007
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!
10/29/2007
I made this soup for a party. EVERYONE loved it!! I roasted the red pepper first and removed the skin. This is a keeper!