Creamy Tomato Gorgonzola Soup with Bell Peppers
This rich and creamy tomato soup gets with tangy gorgonzola cheese and cream cheese for an ultra-smooth, luxurious texture. Sweet red bell peppers and aromatic garlic add depth, while dried basil provides classic Italian flavor. The combination of diced tomatoes and tomato juice creates the perfect base, simmered gently to meld all the flavors without curdling the dairy. Perfect for a cozy lunch or elegant starter, this restaurant-quality soup comes together in under 30 minutes.
Ingredients
- 1 tablespoon olive oil
- ¼ large red onion, diced
- ½ cup red bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup Gorgonzola cheese, crumbledblue cheese1:1creamytangy
Strong blue cheese flavor
- 4 ounces cream cheese, softened
- ¼ cup heavy cream
- ¼ cup milk
- 14 ½ ounce can diced tomatoes
- 1 ½ cups tomato juice
- 2 teaspoons dried basil
- 1 teaspoon white sugar
- ¼ teaspoon ground white pepper
Instructions
- 1
Heat oil in medium saucepan over medium heat
- 2
Add onion, bell pepper, and garlic and cook until vegetables are soft
- 3
Add gorgonzola cheese, cream cheese, heavy cream, and milk and heat until cheeses melt and mixture simmers
- 4
Stir in diced tomatoes with liquid, tomato juice, basil, sugar, and white pepper
- 5
Continue simmering while stirring constantly and do not boil
Tips
Keep heat at medium or below to prevent the dairy from curdling when adding the cheeses and cream.
Stir constantly during the final simmering stage to ensure smooth consistency and prevent sticking to the bottom of the pan.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation.
Can be made 1 day ahead. Cool completely before refrigerating. Reheat slowly over low heat.
Serve hot with crusty bread, grilled cheese sandwiches, or a dollop of sour cream.
Common Mistakes
Keep heat moderate to avoid curdling the dairy ingredients
Stir constantly during final simmering to prevent scorching
Substitutions
FAQ
Can I use fresh tomatoes instead of canned?
Yes, use about 2 cups of chopped fresh tomatoes. You may need to cook them a few minutes longer to break down and add extra tomato juice if needed for consistency.
What if I don't have gorgonzola cheese?
Blue cheese works well as a substitute, or try goat cheese for a milder tangy flavor. Adjust quantity to taste as blue cheese can be stronger.
How long will this soup keep in the refrigerator?
The soup will keep covered in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation of the dairy.