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tomato gorgonzola soup

(1 rating)
icook65 avatar
Recipe by
Robin Lieneke
@icook65
Chamois, MO

You have to be a blue cheese lover on this one. Smooth and creamy. Perfect on a cool fall day.

(1 rating)
yield 2 -3
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For tomato gorgonzola soup

  • 2 Tbsp
    butter
  • 1
    small onion finely chopped
  • 1 clove
    garlic, minced
  • 1 qt
    tomatoes, with juice. home canned preferred
  • 1 1/2 tsp
    chicken base
  • 2 Tbsp
    sugar
  • 1/4 tsp
    baking soda
  • 2 Tbsp
    basil, fresh, chopped
  • 1/2 tsp
    oregano
  • 1/2 c
    heavy cream
  • 1/2 c
    gorgonzola cheese, crumbled
  • 2 Tbsp
    parsley minced

How To Make tomato gorgonzola soup

  • 1
    Melt butter in a heavy saucepan and sauté onions 2-3 min til softened. Add garlic and sauté another 3 min. Roughly chop tomatoes if they are whole, reserving all juice.
  • 2
    Add tomatoes including all juice in jar. NOTE: if you use store bought canned or fresh ripe tomatoes you may want to add 1/2 cup or so of chicken broth.
  • 3
    Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Using a stick blender, blend until smooth. Stir in cream and cheese reserving 3 tablespoons for garnish.
  • 4
    Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.
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