Creamy Tomato Gorgonzola Soup with Basil Lower Calorie
Warm, rich, and irresistibly creamy, this lighter take on classic tomato soup is infused with the bold flavor of gorgonzola cheese and the freshness of fragrant basil. Our Creamy Tomato Gorgonzola Soup with Basil is a lower-calorie option that doesn’t compromise on taste, thanks to smart swaps like unsweetened almond milk and low-sodium broth. The blend of sweet honey, tangy crushed tomatoes, and savory crumbled gorgonzola creates a perfectly balanced soup that’s pureed to silky perfection. A hint of red pepper flakes adds optional heat, while chopped fresh basil elevates each spoonful with an herby brightness. Ready in just 35 minutes, this easy-to-make soup is the ultimate comforting meal for busy weeknights or cozy weekends. Pair it with crusty whole-grain bread for a guilt-free indulgence!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 28 ounces Canned crushed tomatoes (low-sodium)
- 3 cups Chicken or vegetable broth (low-sodium)
- 1.5 cups Unsweetened almond milk (or low-fat milk)
- 1.5 ounces Gorgonzola cheese, crumbled
- 0.5 cup Fresh basil leaves, chopped
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Crushed red pepper flakes (optional)
Instructions
Heat a large pot over medium heat and add the olive oil.
Sauté the diced onion for 5-6 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, chicken or vegetable broth, honey, salt, black pepper, and crushed red pepper flakes (if using).
Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes, stirring occasionally.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender, blend until smooth, and return it to the pot.
Stir in the almond milk (or low-fat milk) and gorgonzola cheese. Cook for an additional 3-5 minutes over low heat until the cheese melts into the soup.
Turn off the heat and stir in the fresh basil leaves.
Taste and adjust seasoning if necessary. Serve hot, garnished with extra basil or a light drizzle of olive oil, if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1235 mg | 95% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2908 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
