Creamy Tomato Gorgonzola Soup Recipes

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.

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.

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.

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.

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.