Tomato Gorgonzola Soup Food

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.

TOMATO GORGONZOLA SOUP

Steps:

• 1. Melt butter in a heavy saucepan and sauté onions 2-3 min til softened. Add garlic and sauté another 3 min. Roughly chop tomatoes if they are whole, reserving all juice.
• 2. Add tomatoes including all juice in jar. NOTE: if you use store bought canned or fresh ripe tomatoes you may want to add 1/2 cup or so of chicken broth.
• 3. Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Using a stick blender, blend until smooth. Stir in cream and cheese reserving 3 tablespoons for garnish.
• 4. Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.

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.

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.

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 BASIL GORGONZOLA SOUP

Steps:

• Fill a medium saucepan most of the way with water, bring to a boil, then using a tongs, lower each tomato into the pan and let bathe for about 20 seconds. Remove with tongs and set on a clean kitchen towel. Repeat until all the tomatoes have had a little bath. The peels should pull off the tomatoes very easily.
• Peel and core the tomatoes and weigh them-you should have 1.5 - 1.75 lb. of tomatoes.
• Put the onion chunks and garlic in a food processor or handi chopper and process to chop into small chunks.
• Pour the hot water out of the saucepan and set back on the burner over medium heat. Once it's hot, add the olive oil, then the onion/garlic. Saute for several minutes until the onion is translucent and soft.
• Add the tomatoes, broth, bay leaf and tomato paste to the pan. Reduce heat to a simmer and cook for about 15 minutes. Remove from heat to cool slightly.
• Remove the bay leaf, then puree the soup with the basil leaves and gorgonzola cheese in a blender or food processor. Add salt & fresh ground pepper to taste.

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.