Tomato And Orzo Soup With Gorgonzola Food

ORZO WITH TOMATOES, BASIL, AND GORGONZOLA

Steps:

• Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
• In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
• Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

TOMATO AND ORZO SOUP WITH GORGONZOLA

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.

TOMATO GORGONZOLA SOUP

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 AND ORZO SOUP WITH GORGONZOLA

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.

TOMATO & GORGONZOLA SOUP

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.

TOMATO ORZO SOUP

Steps:

• Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender.
• Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper.
• Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.
• Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.

CREAMY TOMATO GORGONZOLA SOUP WITH BASIL (LOWER CALORIE)

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.

CREAM OF TOMATO GORGONZOLA SOUP

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.

CREAMY TOMATO-GORGONZOLA SOUP

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.

TOMATO GORGONZOLA SOUP

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.

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BASIL TOMATO SOUP WITH ORZO

Steps:

• In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.