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

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

recipepes.com Cream of Tomato Gorgonzola Soup, recipe PT15M PT1H 5 455 calories

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Cream of Tomato Gorgonzola Soup

Ingredients

Directions