Creamy Tomato Gorgonzola Soup With Basil (Lower Calorie) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another Skinny Bride recipe - I actually found this one on , and since I LOVE LOVE LOVE this soup from Kroger's Soup bar but did not appreciate all the calories and fat, I found this recipe to cure my craving without me killing myself on the treadmill! Serving size is a two cup serving which is large, but if you eat this with a simple salad with just some vinegar, it makes it a meal. So it might serve 8 if you just had cups instead of bowls. Ingredients:
56 ounces diced tomatoes, drained (no salt added) |
1 teaspoon olive oil |
2 tablespoons tomato paste |
6 garlic cloves, pressed |
1 pint fat-free half-and-half |
2 tablespoons basil leaves, fresh, chopped |
3/4 cup low-fat gorgonzola, crumbled |
Directions:
1. Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
2. 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.].
3. Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
4. 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).
5. Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
6. Off the heat, stir in the basil.
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