Easy Tomato Gorgonzola Soup Recipe

If you’re in the mood for a warm, comforting soup that’s a perfect blend of tangy and creamy, look no further than Tomato Gorgonzola Soup. This elegant, flavorful dish brings together the acidity of ripe tomatoes and the rich, bold taste of Gorgonzola cheese to create a uniquely indulgent experience. Whether you’re cozying up on a chilly evening or serving a sophisticated appetizer, this soup has the power to satisfy and impress.

Let’s dive into everything you need to know about this soul-soothing dish — from its origins to variations and a foolproof recipe you can make today.

Origins and Flavor Profile

Tomato soup has long been a staple in households across the globe, with its roots dating back to the early 19th century. But when Gorgonzola — a bold and creamy blue cheese from Italy — is added into the mix, the soup transforms into a gourmet indulgence.

Gorgonzola, named after the Italian town of the same name, adds an earthy, tangy punch that balances the acidity of tomatoes beautifully. It creates a luscious texture and depth of flavor that traditional tomato soups can lack.

Ingredients (Tomato Gorgonzola Soup Recipe)

To make a hearty batch of Tomato Gorgonzola Soup for about 4 servings, you’ll need the following ingredients:

📝 Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can (28 oz) whole peeled tomatoes, with juice
• 1 cup vegetable broth (or chicken broth for non-vegetarian version)
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• ¼ cup heavy cream
• 3 oz Gorgonzola cheese, crumbled (about ½ cup, adjust to taste)
• Fresh basil leaves, for garnish
• Croutons or toasted bread, optional for serving

Each ingredient plays a specific role. The onion and garlic build the aromatic base, tomato paste intensifies the umami, and the herbs layer in Italian warmth. Gorgonzola and cream add richness, while a touch of sugar smooths out the acidity of the tomatoes.

How to Make Tomato Gorgonzola Soup (Step-by-Step)

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5–6 minutes until soft and translucent. Stir in minced garlic and cook for another minute.

Step 2: Build the Base

Add the tomato paste and stir it into the onions and garlic. Let it cook for 1–2 minutes until it darkens slightly — this brings out a richer flavor.

Step 3: Add Tomatoes and Simmer

Pour in the canned tomatoes (with juice), vegetable broth, sugar, basil, and oregano. Break up the tomatoes with a spoon or potato masher. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.

Step 4: Blend Until Smooth

Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth and creamy.

Step 5: Add Gorgonzola and Cream

Return the soup to low heat. Stir in heavy cream and crumbled Gorgonzola cheese. Mix until the cheese melts and the soup reaches a velvety consistency. Taste and season with salt and pepper as needed.

Step 6: Serve

Ladle the soup into bowls, garnish with fresh basil, and serve with croutons or crusty bread.

Variations to Try

While the classic recipe is delicious, feel free to customize based on your preferences:

🔥 Spicy Tomato Gorgonzola Soup

Add ½ teaspoon crushed red pepper flakes when sautéing the onions for a kick of heat.

🍅 Roasted Tomato Version

Roast fresh Roma tomatoes with olive oil, garlic, and onions at 400°F for 30 minutes, then blend and continue with the recipe. This adds a smoky depth.

🍲 Pasta-Enhanced Soup

Stir in cooked orzo, small pasta shells, or rice for a heartier meal.

🌿 Vegan-Friendly Adaptation

Use coconut cream or cashew cream instead of dairy cream and swap Gorgonzola for a plant-based blue cheese or nutritional yeast for a cheesy umami hit.

Serving Suggestions and Pairings

Tomato Gorgonzola Soup is rich enough to serve on its own, but pairing it with the right side can elevate the meal:

• Bread: Garlic bread, focaccia, or sourdough
• Salad: Arugula with lemon vinaigrette or a beet and walnut salad

For an appetizer course, serve it in small cups with crostini on the side.

Nutritional Insights

Here’s a rough estimate per serving (based on 4 servings):

• Calories: 280
• Fat: 20g
• Protein: 7g
• Carbs: 15g

Tomatoes are rich in vitamin C, lycopene, and antioxidants, while Gorgonzola offers calcium and healthy fats. If you’re watching your fat intake, reduce the amount of cream or use milk instead.

FAQs About Tomato Gorgonzola Soup

Can I freeze this soup?

Yes! Allow it to cool completely, then store in an airtight container for up to 3 months. Reheat gently over the stove — avoid boiling, as the cheese may separate.

What can I substitute for Gorgonzola?

Try blue cheese, Roquefort, or even goat cheese for a milder profile. Parmesan or cheddar could work, though the flavor will be different.

How can I reduce the acidity?

Add a pinch more sugar or a splash of cream to mellow it out. Carrots blended into the soup can also add natural sweetness.

Is this soup gluten-free?

Yes, the base soup is gluten-free. Just ensure any bread served on the side is gluten-free as well.

Can I make it without cream?

Absolutely. Replace cream with milk for a lighter version, or use full-fat coconut milk for a creamy dairy-free alternative.

Conclusion

Tomato Gorgonzola Soup is a beautiful twist on a beloved classic, perfect for elevating a simple meal into something truly special. Whether you prefer a bold and creamy version or something lighter and spicier, this recipe offers versatility and gourmet flavor. The combination of tomato and Gorgonzola is a culinary match that’s sure to become a staple in your kitchen.

Give it a try, experiment with your favorite variations, and don’t forget to serve it with something crusty to scoop up every last drop!

For more creative ideas, check out this Tuna Patties Recipe.