Creamy Tomato Gorgonzola Soup with Fresh Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
56 oz of diced tomatoes (no salt added), drained1 tsp olive oil2 Tbsp Tomato paste6 cloves garlic, pressed1 pint fat free half and half2 Tbsp basil leaves, fresh, chopped3/4 cup Treasure Cave Crumbled Gorgonzola
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.
.
I like bowls of this stuff, not cups. So each serving is ~ 13-15 ounces (almost 2 cups). The nutritional info is pretty good considering the large-sized portions.
Number of Servings: 4
Recipe submitted by SparkPeople user S318830.
.
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.
.
I like bowls of this stuff, not cups. So each serving is ~ 13-15 ounces (almost 2 cups). The nutritional info is pretty good considering the large-sized portions.
Number of Servings: 4
Recipe submitted by SparkPeople user S318830.
Nutritional Info Amount Per Serving
- Calories: 264.6
- Total Fat: 8.9 g
- Cholesterol: 24.8 mg
- Sodium: 672.7 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 8.2 g
- Protein: 12.0 g
Member Reviews
-
DEBBIEHA
I have not tried this recipe yet, But I love Tomatoe~Basil soup and will defiantely try it. Thanks for sharing - 4/15/08
Reply from S318830 (12/3/08)
I'm disappointed you chose to rate the recipe with three stars when your review said you hadn't made it yet.