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
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
GORGONZOLA MISO SOUP
Steps:
- Wash leeks and chop white and light green parts. Melt butter in a stock pot or dutch over over medium high heat. Add oil and swirl together with butter. Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin. Add 1/2 lb gorgonzola to soup. Bring to a boil, stirring occasionally until gorgonzola is melted. You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary. If you would like more cheesiness in the flavor, add the rest of the gorgonzola. If you would like more miso flavor, add the last tbsp of miso. Optional: chop and add the tofu in chunks. You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish. Bring boil to a boil and serve. You can garnish with chopped chives or with little floating toast points if you wish.
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
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
MISO AND GORGONZOLA SOUP
Make and share this Miso and Gorgonzola Soup recipe from Food.com.
Provided by ThymeOnMyHands
Categories Cheese
Time 30m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Wash leeks and chop white and light green parts.
- Melt butter in a stock pot or dutch over over medium high heat.
- Add oil and swirl together with butter.
- Add leeks and sautee, stirring, until they just start to brown Add water, 4 tbsp miso paste, and (optional) mirin.
- Add 1/2 lb gorgonzola to soup.
- Bring to a boil, stirring occasionally until gorgonzola is melted.
- You may wish to skim out the blue veins when they rise to the surface if you don't like how they look, but it's not necessary.
- If you would like more cheesiness in the flavor, add the rest of the gorgonzola.
- If you would like more miso flavor, add the last tbsp of miso.
- Optional: chop and add the tofu in chunks.
- You may use an immersion blender to pureee the whole soup with the tofu for a silky texture, if you wish.
- Bring boil to a boil and serve.
- You can garnish with chopped chives or with little floating toast points if you wish.
Nutrition Facts : Calories 209.5, Fat 16.8, SaturatedFat 9.5, Cholesterol 37.4, Sodium 847, Carbohydrate 6.9, Fiber 1, Sugar 1.7, Protein 8.5
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