Cream of Tomato Gorgonzola Soup

Cream of Tomato Gorgonzola Soup
  • 1 (26 ounce) can tomato soup
  • 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
  • 1/2 cup water
  • 1 cup milk
  • 4 ounces crumbled Gorgonzola cheese
  • 2 tablespoons minced garlic
  • 1 tablespoon dried basil
  • 1 teaspoon onion powder


  1. 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.

03/18/2017
Cream of Tomato Gorgonzola Soup, recipe PT15M PT1H 5 455 calories

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