Tomato Gorgonzola Soup

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.

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

Active Time: 30 minutes

Total Time: 30 minutes

Yield: 8 servings

Serving Size: 1-1/2 cup soup

Tomato Gorgonzola Soup


  • 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


  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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