Tomato Gorgonzola Soup
Indulge in the rich and velvety flavors of Tomato Gorgonzola Soup, a comforting twist on the classic tomato soup with a gourmet touch. This creamy soup pairs the natural sweetness of ripe crushed tomatoes with the bold tanginess of crumbled Gorgonzola cheese, creating a perfectly balanced bowl of warmth. Sautéed onions and garlic provide a savory base, while a splash of heavy cream adds luxurious smoothness. Fresh basil lends a fragrant herbaceous finish that elevates every spoonful. Perfect for a cozy dinner or an elegant starter, serve this soup with crusty bread or croutons for an irresistible pairing. Easy to prepare in just 35 minutes, this recipe is sure to become a favorite for weeknight meals or entertaining guests.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- 4 ounces Gorgonzola cheese, crumbled
- 1 teaspoon sugar (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
- 1 serving crusty bread or croutons (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes and vegetable broth, stirring to combine.
Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
Remove the pot from the heat and use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and Gorgonzola cheese. Cook over low heat, stirring, until the cheese has melted and the soup is heated through, about 5 minutes.
Taste the soup and season with salt, black pepper, and sugar (if needed) to balance the acidity of the tomatoes.
Stir in the chopped basil just before serving.
Ladle the soup into bowls and serve warm, optionally topped with croutons or accompanied by crusty bread.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 6875 mg | 299% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 53.4 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 975 mg | 75% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4302 mg | 92% | |
*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.
