Creamy Tomato-Gorgonzola Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I am not a tomato soup fan but this is really great and very easy. The recipe is from Cafe Gondolier with some subtle changes. Ingredients:
1/2 cup diced onion |
1/2 cup diced red bell pepper |
2 minced garlic cloves |
2 tablespoons olive oil |
16 ounces canned diced tomatoes (do not drain) |
1 cup low-sodium tomato juice |
4 ounces crumbled gorgonzola |
4 ounces cream cheese |
1/2 cup half-and-half |
1 teaspoon salt |
1 teaspoon sugar |
2 teaspoons dried basil |
ground pepper |
Directions:
1. Heat oil in a sauce pan.
2. Add onions, garlic and bell pepper.
3. Saute over medium high heat until onion is translucent, about 3 to four minutes.
4. Reduce heat to medium.
5. Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
6. Bring to a simmer.
7. Add tomatoes and juices, tomato juice and other ingredients.
8. Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
9. Serve with fresh ground pepper.
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