Tomato Gorgonzola Soup

December 27, 2011 · 13 comments

in Appetizer/Side, Diabetic Friendly, Dinner, Gluten Free, Lunch, Recipe, Soup, Vegetarian

Until recently, I didn’t really like soup.  Something about drinking food with chunks in it seemed really weird to me.  That was until I went to this small soup shop in Tacoma, Washington called Infinite Soups.  I had a tomato gorgonzola soup, and it was amazing.  Since then, I have tried other soups and they’ve been good, but they’ve never compared to the tomato gorgonzola I first had at Infinite Soups.  If you ever get the chance to go there, I highly recommend it.  They even have vegan and vegetarian selections and all the soups are made fresh daily.

I’m always worried to try to make my favorite of anything because I’m worried it won’t turn out well.  There’s nothing worse than expecting something awesome and getting something awful.  Luckily, that was not the case with this tomato gorgonzola soup.

Tomato Gorgonzola Soup | hollyshelpings.com

When I realized my boyfriend and I had guests coming over for dinner, I decided soup was an easy option and I should try to make my favorite soup.  I took the risk that it might turn out bad, any it actually turned out really well!  It was creamy and cheesy and tomato-ey.  All of the flavors came out smoothly and none were overpowering.  This is a delicious one-pot meal that makes food that will last for days.  It was a hit with everyone else as well.  This would be a great meal for a potluck as a vegetarian option.

While I was looking around for a decent recipe for a tomato soup, I found out that baking soda will prevent milk from curdling.  I think it must be something about it being basic since it’s sodium bicarbonate, but I don’t know why.  I didn’t search for very long, but I couldn’t find any answer for why this happens.  Does anyone know?  I’ll give you a recipe for tomato gorgonzola soup if you can tell me…oh wait….

Tomato Gorgonzola Soup | hollyshelpings.com

Tomato Gorgonzola Soup

Active Time: 30 minutes

Yield: 8 servings

Serving Size: 1-1/2 cup soup

Tomato Gorgonzola Soup

Ingredients

  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 3-4 cloves garlic, minced
  • 1/2 tsp baking soda (to prevent curdling)
  • 8 oz low fat cream cheese
  • 8 oz gorgonzola cheese
  • 1 cup half and half
  • 3-14.5 oz cans of fire roasted tomatoes, salt free
  • 2 cups low sodium tomato juice
  • 1/2 tsp basil
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • salt and pepper, to taste

Instructions

  1. In a large sauce pan, heat the olive oil over medium heat.  Add the onion and garlic and saute until the onion is tender, about 4 minutes.  Add the baking soda, the gorgonzola cheese, the cream cheese, and the half and half.  Break apart the cream cheese and stir until the cheeses have melted.
  2. Increase the heat to medium-high and let the soup heat for a few minutes, stirring occasionally.  Add the canned tomatoes, tomato juice, and spices.  Stir to combine.  Heat for a few minutes until the tomatoes are slightly tender.  
  3. Blend the soup using an immersion blender or by pouring the soup into a regular blender and blending in parts and return to heat.  Stirring frequently, heat to a simmer and let simmer for at least 10 minutes.  Remove from heat and serve immediately.  Garnish with extra oregano or basil.
  4. Enjoy and don't forget to go for second helpings!
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Tomato Gorgonzola Soup | hollyshelpings.com

{ 12 comments… read them below or add one }

Salome December 28, 2011 at 9:45 AM

Baking soda neutralizes (as its alkaline) the acidity, which tomatoes naturally contain. As far as I know the acidity gets transformed into carbon dioxide and water…

Your soup looks tasty.

Reply

Holly December 28, 2011 at 9:55 AM

Thank you! And you’re awesome. Thanks for posting that.

Reply

Salome December 28, 2011 at 9:45 AM

oh, and if that’s not obvious – milk curdles if too much acidity is added to it… :-)

Reply

Stephanie@PlainChicken.com December 29, 2011 at 8:11 PM

this soup looks fantastic! I love tomato soup and gorgonzola. I’ve never thought of combining them – great idea

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Holly December 29, 2011 at 8:37 PM

Thanks! It’s really definitely my favorite kind of soup. I’m glad I found a good recipe so I can make it for myself and have it all the time!

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Rio December 30, 2011 at 1:42 PM

Mmm, this looks heavenly!
Going to the grocery store to get the ingredients right now!

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Anonymous December 30, 2011 at 6:16 PM

Me again! Just made it- it’s soooo good! Thank you for the recipe!!

Reply

Holly December 30, 2011 at 6:28 PM

Thanks for posting! I like to hear when people make my recipes and how they turn out. :) Glad you enjoyed it.

Reply

quinn March 7, 2012 at 10:56 PM

Im from Tacoma and as soon as I saw infinite soups I knew you knew what’s up… and I must say that you surely do! I loveeee Tom gorgonzola, its my favorite too! I just made it at home for the first time and it was so bambbb, infinite soups status (which is hard to do!) Thank you for posting this wonderful recipe. Goes wonderful with a blackbean burger and butterhorns.

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Holly March 11, 2012 at 3:09 PM

How nice of you! Infinite Soups is absolutely delicious. I liked them on facebook and when they post their menu, it makes me want to go back to Tacoma just to have their soup again. So yummy!

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Shawna August 24, 2013 at 2:27 PM

I stumbled across your site when I did a search on Pinterest for “tomato Gorgonzola soup” which I only know even exists because of infinite soups in tacoma, wa, where i eat lunch weekly, sometimes twice weekly. Your site was the first to come up, so I am pleasantly surprised to see you mention infinite soups in your narrative, so I am pinning your recipe, and can’t wait to see how it turns out!!!!

Reply

Holly August 24, 2013 at 3:51 PM

Yay! Infinite Soups is one of the thing I miss most about Tacoma (well, that and the awesome scenery of Point D). I’m so glad you found this recipe. Pinterest is awesome. :)

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