Creamy Tomato Gorgonzola Soup with Fresh Basil
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Creamy Tomato Gorgonzola Soup with Fresh Basil calories by ingredient
Introduction
I love cream of tomato soup with gorgonzola, but I'm not up for the usual 500 calories a serving with over 25 grams of fat. I love this recipe and it has all the flavor of the original. It's high in fiber and protein. Each serving size of this soup is ~13-15 ounces. If you only eat 1 cup of soup as your seving the nutritional info is 140 calories and 4.7g of fat. I love cream of tomato soup with gorgonzola, but I'm not up for the usual 500 calories a serving with over 25 grams of fat. I love this recipe and it has all the flavor of the original. It's high in fiber and protein. Each serving size of this soup is ~13-15 ounces. If you only eat 1 cup of soup as your seving the nutritional info is 140 calories and 4.7g of fat.Number of Servings: 4
Ingredients
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56 oz of diced tomatoes (no salt added), drained
1 tsp olive oil
2 Tbsp Tomato paste
6 cloves garlic, pressed
1 pint fat free half and half
2 Tbsp basil leaves, fresh, chopped
3/4 cup Treasure Cave Crumbled Gorgonzola
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.
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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.]
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3. Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
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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).
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5. Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
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6. Off the heat, stir in the basil.
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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.
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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.]
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3. Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
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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).
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5. Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
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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.
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