Print: Tomato Gorgonzola Soup

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.

Prep

24 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

1 tablespoon olive oil
0.25 large red onion , diced
0.5 cups red bell pepper , diced
2 cloves cloves garlic , minced
0.25 cups Gorgonzola cheese , crumbled
4 ounces cream cheese , softened
0.25 cups heavy cream
0.25 cups milk
1 , 14.5 ounce
1.5 cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
0.25 teaspoons ground white pepper

Instructions

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.
2 Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/tomato-gorgonzola-soup