Tomato Gorgonzola soup

Robin Lieneke


You have to be a blue cheese lover on this one. Smooth and creamy. Perfect on a cool fall day.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 2 Tbsp
  • 1
    small onion finely chopped
  • 1 clove
    garlic, minced
  • 1 qt
    tomatoes, with juice. home canned preferred
  • 1 1/2 tsp
    chicken base
  • 2 Tbsp
  • 1/4 tsp
    baking soda
  • 2 Tbsp
    basil, fresh, chopped
  • 1/2 tsp
  • 1/2 c
    heavy cream
  • 1/2 c
    gorgonzola cheese, crumbled
  • 2 Tbsp
    parsley minced

How to Make Tomato Gorgonzola soup


  1. Melt butter in a heavy saucepan and sauté onions 2-3 min til softened. Add garlic and sauté another 3 min. Roughly chop tomatoes if they are whole, reserving all juice.
  2. Add tomatoes including all juice in jar. NOTE: if you use store bought canned or fresh ripe tomatoes you may want to add 1/2 cup or so of chicken broth.
  3. Add chicken base, sugar, baking soda,basil, parsley, oregano and salt and pepper to taste. Simmer on medium heat about 12-15 minutes. Using a stick blender, blend until smooth. Stir in cream and cheese reserving 3 tablespoons for garnish.
  4. Simmer another 5-7 minutes. Garnish with remaining cheese and parsley Serve piping hot with crostini or croutons.

Printable Recipe Card

About Tomato Gorgonzola soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
Hashtags: #tomatoes, #blue-cheese

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