Tomato Gorgonzola Soup Recipe

Name: Tomato Gorgonzola Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 0.25 large red onion, diced; 0.5 cup red bell pepper, diced; 2 cloves cloves garlic, minced; 0.25 cup Gorgonzola cheese, crumbled; 4 ounces cream cheese, softened; 0.25 cup heavy cream; 0.25 cup milk; 1 (14.5 ounce) can diced tomatoes; 1.5 cups tomato juice; 2 teaspoons dried basil; 1 teaspoon white sugar; 0.25 teaspoon ground white pepper

Cook Time: 20 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings:

1 tablespoon olive oil
large red onion, diced
cup red bell pepper, diced
2 cloves garlic, minced
cup Gorgonzola cheese, crumbled
4 ounces cream cheese, softened
cup heavy cream
cup milk
1 (14.5 ounce) can diced tomatoes
1 cups tomato juice
2 teaspoons dried basil
1 teaspoon white sugar
teaspoon ground white pepper

Directions

Step 1: Heat the olive oil in a medium saucepan over medium heat.

Step 2: Add the diced red onion, red bell pepper, and minced garlic. Cook and stir for about 4 to 5 minutes, or until the vegetables are soft.

Step 3: Add the crumbled Gorgonzola cheese, softened cream cheese, heavy cream, and milk to the saucepan. Stir the mixture occasionally until the cheeses melt and the mixture begins to simmer.

Step 4: Stir in the diced tomatoes (including their liquid), tomato juice, dried basil, white sugar, and ground white pepper. Continue to simmer for 15 to 20 minutes, stirring constantly. Be sure not to let the mixture boil.

Step 5: Once the mixture has thickened and heated through, remove from the heat and serve immediately. Enjoy!

Nutrition Facts (per serving)

277 Calories

Total Fat: 23g - 29% of daily value
Saturated Fat: 12g - 62% of daily value
Cholesterol: 64mg - 21% of daily value
Sodium: 593mg - 26% of daily value
Total Carbohydrate: 14g - 5% of daily value
Dietary Fiber: 2g - 8% of daily value
Total Sugars: 9g
Protein: 7g - 14% of daily value
Vitamin C: 52mg - 58% of daily value
Calcium: 164mg - 13% of daily value
Iron: 2mg - 12% of daily value
Potassium: 544mg - 12% of daily value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tomato Gorgonzola Soup

History of the Dish

The combination of tomatoes and cheese has been popular in various cuisines, particularly in Italian cooking. While traditional tomato soups often use simple ingredients like basil and garlic, the addition of Gorgonzola cheese creates a rich, creamy texture and bold flavor. Gorgonzola, a famous Italian blue cheese, originated in the northern regions of Italy, particularly in the area around Milan. The use of this cheese in soups and sauces is a testament to Italys longstanding love for bold flavors and dairy products. Tomato-based soups are enjoyed worldwide, and this particular variation stands out because of its unique and luxurious flavor profile.

Regional Characteristics

Tomato Gorgonzola soup is not just a typical tomato soup. It takes inspiration from the Italian region where both tomatoes and Gorgonzola are staple ingredients. The soup highlights the regions culinary history, where local farmers cultivated tomatoes and cheese makers produced Gorgonzola. In northern Italy, Gorgonzola is used extensively in both savory and sweet dishes, balancing sharp, tangy, and creamy flavors. The dish is most popular in modern Italian kitchens, where the pairing of robust Gorgonzola with sweet, ripe tomatoes creates a harmonious contrast.

How It Differs from Similar Dishes

While many cultures enjoy simple tomato soups, the Tomato Gorgonzola Soup stands apart because of its creamy texture and the rich, tangy flavor imparted by the Gorgonzola cheese. Traditional tomato soups often focus on fresh tomatoes, basil, and sometimes cream, whereas this variation uses both cream cheese and Gorgonzola to achieve a deeper, more indulgent flavor. Additionally, the Gorgonzola introduces a sharper, more complex taste that is absent in standard tomato soups, making it a standout in the world of comfort food.

Where It Is Typically Served

Tomato Gorgonzola Soup is typically served in upscale restaurants or homes where a rich, comforting dish is desired. It is commonly enjoyed during colder months, as the creamy texture and warming spices provide a sense of comfort and indulgence. You might find it as a starter in Mediterranean-themed restaurants or cafes that emphasize Italian cuisine. It pairs beautifully with crusty bread or a grilled cheese sandwich, making it a perfect dish for a cozy lunch or dinner.

Interesting Facts

Gorgonzola cheese has been made for over a thousand years and is one of the worlds oldest blue cheeses.
Tomatoes, though native to the Americas, have been integral to Italian cuisine since the 16th century after being introduced from the New World.
The use of cream cheese in the soup helps to add a velvety texture, offering a lighter alternative to using only heavy cream.
While traditional Italian tomato soups rely heavily on fresh basil and olive oil, this recipe adds an extra layer of complexity with the inclusion of the strong, piquant Gorgonzola cheese.

FAQ about Tomato Gorgonzola Soup Recipe

Leftover Tomato Gorgonzola Soup should be stored in an airtight container in the refrigerator. It will keep well for up to 3 days. When reheating, be sure to stir occasionally to prevent separation of the ingredients.

Yes, this soup can be frozen. Allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stove.

Yes, you can use fresh tomatoes instead of canned. For best results, use about 4-5 medium-sized tomatoes. Blanch, peel, and dice them before adding them to the soup. Keep in mind that fresh tomatoes might not have the same depth of flavor as canned, so you might need to adjust seasonings slightly.

If you can't find Gorgonzola, you can substitute it with another blue cheese like Roquefort, Stilton, or even a milder blue cheese if you prefer a less pungent flavor. Alternatively, goat cheese or feta can provide a different but still creamy tang.

Yes, you can make a dairy-free version of the soup. Use non-dairy alternatives such as coconut cream or almond milk for the cream and milk. For the cheese, consider using a dairy-free cream cheese or nutritional yeast to add a cheesy flavor.

If you want to add some heat, you can include red pepper flakes or a diced jalapeño pepper. If you prefer a milder soup, you can omit the white pepper and reduce or eliminate any added spicy ingredients.

Yes, this soup can be made ahead of time. In fact, it often tastes even better the next day as the flavors have more time to meld together. Simply store the soup in the refrigerator and reheat it when ready to serve.

Yes, you can add other vegetables to the soup. Consider adding carrots, celery, or zucchini to complement the flavors. Be sure to chop them finely so they cook evenly with the other ingredients.

The separation can occur when the fat in the cream and cheese doesn't fully incorporate with the rest of the soup. To prevent this, heat the soup gently over low heat and stir frequently. If necessary, you can blend the soup again for a smoother texture.

Yes, you can blend the soup to achieve a smoother texture. After simmering the ingredients, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. If using a blender, be sure to let the soup cool slightly to avoid splattering.

Comments

Samuel Thomas

06/20/2024 12:43:45 AM

Super easy to make and incredibly delicious soup! I substituted whole milk for cream and it still turned out fantastic. Blending the soup gave it a smoother texture, and using neufchatel cheese helped cut down on some calories. I will definitely be sharing this recipe with others. Thank you for such a wonderful dish!

Matthew Taylor

10/11/2024 03:23:09 PM

Snowed in and in need of something to warm us up, we decided to try a tomato and gorgonzola soup despite our reservations. While only one of us is a fan of tomatoes and gorgonzola, we decided to double the recipe to ensure everyone would enjoy it. To our surprise, the combination of flavors was a perfect balance of creaminess, tang, and bite. The cream cheese countered the sharpness of the tomatoes, while the gorgonzola added a nice bite that was balanced by the cream cheese. The basil, although initially a concern, turned out to be just the right amount. We questioned the recipe calling for equal parts cream and milk when half & half would suffice, but it still turned out great. This soup is wonderful for warming your soul and dipping grilled cheese sandwiches into. Don't be put off by any single ingredient; the harmony of flavors is truly delightful.

Amanda Walker

08/08/2022 01:59:07 PM

I wasn't initially planning to leave a review since I believed I had very limited ingredients on hand - just some tomato juice and cream cheese. However, I decided to give it a shot anyway, and to my surprise, I discovered a can of tomatoes in my pantry along with some basil and other necessary ingredients. The end result was fantastic. I opted to blend the soup to achieve a smoother texture since my husband prefers it that way. The combination of cream cheese and tomato juice was incredibly delicious, and at one point I even contemplated stopping there. Moving forward, I can't wait to incorporate cream cheese into all my cream-based soups as a replacement for cream due to the amazing flavor it imparts. We enjoyed the soup alongside bacon sandwiches.

Kenneth Baker

05/17/2023 10:01:42 AM

I have been searching for the perfect tomato soup, and this one is definitely my top choice. The only changes I made were adding a touch of salt, using fresh basil instead of dried, and blending it in the food processor for a creamier consistency. The flavor is fantastic!

Sandra Young

05/21/2025 08:54:23 PM

I've only tried one other soup recipe before, so I may not have a lot to compare it to, but this soup could easily hold its own in a fancy restaurant. I didn't have any cream on hand, so I used milk instead. And since I didn't have tomato juice, I improvised by making my own using tomato paste (3/4 cup paste + 1 cup water to create sauce, then equal parts sauce and water for juice) and added a bit more paste for thickness. The result was fantastic. I blended the soup to a creamy consistency, and my kids, husband, and I enjoyed dipping grilled cheese sandwiches into it. This is definitely a recipe I will be making over and over again.

Aaron Lee

12/14/2023 09:21:30 AM

This soup is amazing! The only change I make is using fresh basil and an immersion blender to make the soup perfectly smooth. Delicious!

Ruth Carter

05/31/2025 07:53:22 PM

Wonderful and simple to make. I included a leek, a splash of white wine, and a bit of Worcestershire sauce. I substituted feta since it was what I had on hand, but it turned out just as great. Incredible taste - I will definitely be cooking this dish again.

Nicole Diaz

12/12/2023 10:02:05 AM

This will be my favorite homemade tomato soup recipe from now on. I followed the recipe closely, but decided to skip the sugar and only used a small amount of gorgonzola as a topping since my kids were eating it too. It was incredibly delicious! My husband also enjoyed it a lot!

Kathleen Gonzalez

02/10/2023 07:03:02 PM

Absolutely fantastic! I substituted fresh tomatoes from my garden for the canned diced ones. I also used my immersion blender to create a smoother consistency. Thank you for sharing this wonderful recipe!

Deborah Wright

03/26/2023 05:25:44 PM

This soup is absolutely fantastic, especially for autumn! I decided to enhance the flavor by adding extra gorgonzola and a generous amount of dried and fresh basil, which I absolutely adore. To achieve a smoother consistency next time, I plan to blend the tomatoes before incorporating them into the soup. The flavors truly meld and develop even more the following day, if you can resist finishing it all in one sitting.

Carol Edwards

04/07/2023 09:29:13 AM

This dish was incredibly tasty! I followed the recipe exactly as written and it turned out perfectly. No modifications necessary! Thank you so much!

Jacob Parker

01/06/2025 09:20:03 PM

I cook soup frequently, and this soup is definitely the best I've ever tasted. It was incredibly simple to prepare as well. Even the pickiest eaters, including children, enjoyed it.

Mark Lewis

10/18/2022 08:53:50 AM

Excellent quality soup that could easily be served in a high-end restaurant. I used a hand blender to achieve a smooth consistency.

James Lopez

01/04/2023 07:29:01 PM

Absolutely fantastic!! I sprinkled in red pepper flakes for an extra kick! This soup has quickly become my top pick!

Nathan Walker

02/19/2025 02:21:19 AM

I have been preparing this soup for many years, making small changes occasionally depending on the ingredients I have on hand (for example, using spicy V8 instead of tomato juice for an extra kick). I did once try using clamato, but I wasn't as impressed. However, for the most part, I prefer to stick to the original recipe because if it's not broken, why change it?

Samantha Johnson

12/08/2023 10:56:13 AM

Great soup! I didn't have gorgonzola, so I substituted it with a mix of shredded parmesan, romano, and mozzarella, and it turned out delicious. Next time, I might consider blending it for a more traditional tomato soup consistency, but overall it's a fantastic recipe. Everyone enjoyed it!

Michelle White

10/31/2024 05:44:11 PM

I have tried making this recipe multiple times, and each time it has been a breeze and turned out delicious. If you're a fan of tomato soup, I highly recommend giving this recipe a try.

Thomas Thompson

02/26/2025 05:50:59 AM

It was a very intriguing and flavorful dish, but quite indulgent! I opted for Rotelle tomatoes, which added a delightful kick, along with fresh basil, leaving it nice and chunky. Appreciate the fantastic recipe, Jess!

Cook Time: 10 minutes