TOMATO GORGONZOLA SOUP
Provided by Food Network
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.
- Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.
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.
Provided by Jess
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
- 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 Facts : Calories 277.4 calories, Carbohydrate 13.7 g, Cholesterol 64.3 mg, Fat 22.5 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 12.3 g, Sodium 592.6 mg, Sugar 8.7 g
CREAM OF TOMATO GORGONZOLA SOUP
Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.
Provided by Michelle Reckard
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g
CREAMY TOMATO SOUP
This creamy tomato soup recipe is adapted from "Martha Stewart's Cooking School." It's simply delicious and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a medium stockpot over medium heat. Cook onion and garlic (if using), stirring constantly, until soft and translucent, about 3 minutes.
- Add tomatoes, their juices, and stock. Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
- Working in batches, transfer tomato mixture to a blender, food processor, or food mill. Puree tomato mixture (if using a blender, cover the lid with a kitchen towel while machine is running).
- Return soup to a clean pot and set over low heat. Whisk in cream, if desired; season with salt and pepper. Serve immediately or transfer soup to a bowl set over an ice-water bath to cool completely. Transfer cooled soup to an airtight container and refrigerate. Reheat over medium heat until heated through.
TOMATO AND ORZO SOUP WITH GORGONZOLA
With a snowstorm going on outside, I was craving a warm comfort soup. Inspired by the tomato soup of a well-known local chef and four boxes of orzo in the pantry, I came up with this yummy soup. Serve topped with buttered croutons.
Provided by Coleene
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and cook until tender, 5 to 7 minutes. Add diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and let simmer for 20 minutes.
- Transfer mixture carefully to a blender in batches and puree; return to the pot. Stir in Gorgonzola cheese, orzo, and sour cream. Continue to simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 34 g, Cholesterol 30.6 mg, Fat 12.2 g, Fiber 3.4 g, Protein 13.7 g, SaturatedFat 6.3 g, Sodium 697.2 mg, Sugar 6.9 g
CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)
Another Skinny Bride recipe -- I actually found this one on sparkpeople.com, 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.
Provided by SarahBeth
Categories < 60 Mins
Time 40m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
- 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.].
- Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
- 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).
- Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
- Off the heat, stir in the basil.
Nutrition Facts : Calories 256.5, Fat 11, SaturatedFat 6, Cholesterol 25.1, Sodium 612.7, Carbohydrate 30.1, Fiber 5.2, Sugar 17.7, Protein 12.8
GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F.
- Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
- Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
- Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.
QUICK CREAMY TOMATO SOUP
When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network.
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
- Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.
CREAMY TOMATO-GORGONZOLA SOUP
I am not a tomato soup fan but this is really great and very easy. The recipe is from Cafe Gondolier with some subtle changes.
Provided by A.M. Collins
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a sauce pan.
- Add onions, garlic and bell pepper.
- Saute over medium high heat until onion is translucent, about 3 to four minutes.
- Reduce heat to medium.
- Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
- Bring to a simmer.
- Add tomatoes and juices, tomato juice and other ingredients.
- Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
- Serve with fresh ground pepper.
Nutrition Facts : Calories 361.2, Fat 28.6, SaturatedFat 14.7, Cholesterol 63.6, Sodium 1363.1, Carbohydrate 17.6, Fiber 2.9, Sugar 9.5, Protein 10.9
CREAMY TOMATO SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
- Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.
CREAM OF TOMATO GORGONZOLA SOUP
Make a simple soup into something wonderful! Serve alone or as a side. Great with Italian baked chicken and salad, or with a grilled cheese sandwich.
Provided by Michelle Reckard
Categories Cream Soups
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic, basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 26.1 g, Cholesterol 38.3 mg, Fat 9.6 g, Fiber 3.4 g, Protein 11.6 g, SaturatedFat 5.8 g, Sodium 1147.9 mg, Sugar 17 g
CREAMY TOMATO SOUP
Just made this soup... WOW quick and easy as well as low cal. Salt amount depends on the tomatoes you use... I have used 1+ teaspoons on some occasions. Enjoy! Core Weight Watchers Recipe - 2 points per serving. I Have made using low fat evaporated milk (couldn't find in data base) and it is delicious as well!
Provided by MMinMI
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat. Add leeks and garlic, cook until soft, about 2 minutes. Add oregano, cook 1 minute. Add tomatoes and bring to a simmer; partially cover pan and simmer 5 minutes.
- Puree soup in pan using immersion blender, or (working in batches) transfer tomato mixture to a blender and puree until smooth - be careful not to splatter hot liquid. Return puree'd tomato mixture to pan.
- Set pan over low heat and add milk. Simmer 1 minute to heat through. Remove pan from heat and stir in basil. Season to taste with salt and pepper.
Nutrition Facts : Calories 134, Fat 4.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 480.4, Carbohydrate 20.3, Fiber 3.3, Sugar 8.3, Protein 4.9
TOMATO & GORGONZOLA SOUP
From The Oregonian's FOODday section. Quick and easy to put together. I made it for a group of friends and they really enjoyed it.
Provided by Jean R
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
- Stir in the garlic and saute briefly, about 30 seconds.
- Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
- Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.
Nutrition Facts : Calories 218, Fat 15.3, SaturatedFat 6.2, Cholesterol 21.3, Sodium 724.7, Carbohydrate 14.1, Fiber 2.8, Sugar 8.5, Protein 8.4
CREAMY BALSAMIC TOMATO SOUP
Another great recipe from Cooking Light. This was one of those meals I made over & over last winter (and I'm not a very big tomato soup fan). To get my toddler to eat it, I whipped up a cheese quesadilla and she dipped it into the soup.
Provided by VegGirl
Categories Vegetable
Time 1h
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500.
- Combine 1/2 cup broth, brown sugar, vinegar & soy sauce in small bowl.
- Place onion, garlic and tomoatoes in a baking pan. Pour above mixture over tomatoes & bake for 50 minutes.
- Place tomato mixture, remaining broth and half-and-half in blender (a little at a time) and blend until smooth. You could also use an immersion blender in a stock pot.
- If picky about lumps, strain mixture through sieve.
- Serve topped with fresh black pepper.
Nutrition Facts : Calories 165.5, Fat 6.1, SaturatedFat 3.5, Cholesterol 16.8, Sodium 192.6, Carbohydrate 25.8, Fiber 5.5, Sugar 15.6, Protein 5.8
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