Stovetop preparation of a straightforward meal that has the flavors of stuffed peppers. Basically, stuffed bell peppers that have been disassembled. Bell peppers in any color—red, green, yellow, or orange—can be used.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (26 ounce) can tomato soup
- 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
- ½ cup water
- 1 cup milk
- 4 ounces crumbled Gorgonzola cheese
- 2 tablespoons minced garlic
- 1 tablespoon dried basil
- 1 teaspoon onion powder
Instructions
- 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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 1148 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This was an amazing twist to tomato soup! Plus! Super quick and easy which earns extra bonus stars! Added 2 TBLS minced onion and sautéd with garlic – inserting a new step 1. Once slightly cooked, followed the rest of the recipe exact. Yes! Let the Gorgonzola cheese melt and melt into this soup. The flavor is amazing. Tomato soup and grilled cheese never tasted so good! Thanks for sharing!! Will make again!!
Very good!
Excellent flavor…and best of all quick and easy.
This was super easy to make. I am still not sure that I liked the chunky style but the taste was good. I am going to try it next time and emulsify the soup before serving. Stay tuned
I started a review and somehow it just quit. Loved this soup and my husband, who is not a tomato soup fan, had seconds and asked me to
Quick and flavorful. I was worried while it was cooking because it smelled like marinara sauce, but the end result was pure tasty soup.
The gorgonzola cheese is strong so not so much a tomato soup. I had to put mine in the blender to make a smooth soup, but I did enjoy the flavor.
Made it exactly as the recipe stated and found it very tasty and a new twist on Tomato soup. Great with Grilled Cheddar sandwiches for a hearty meal.
I used Feta cheese and it was delicious! Very easy!
This was really nice and creamy. Family didn’t like the diced tomatoes as much as I did so I will leave that out of their bowls the next time. I too used minced onions with just a dash of the onion powder. The tomato soup that I used already had basil and I used the dry basil sparingly. Everything else I left as per the recipe.
My new favorite tomato soup! The only changes I made were a slightly smaller can of soup ( 23 oz. can was the largest my store carries), and I used half N half (needed to use it up). Next time I might go for a more French twist; regular diced tomatoes, herbs de Provence and goat cheese.
Easy to make. Restaurant quality.
Quick and easy and so much better than soup out of a can! And if you don’t care for Gorgonzola, add your favorite cheese. Thoroughly enjoyed it and will make it again!
Loved it! So simple and quick. I followed the directions exactly, didn’t change anything, and it was perfect.
We didn’t care for this at all!
Very good! I wasn’t sure how I’d like it with the gorgonzola cheese in it, so I just topped the soup with some, and the flavors do work well with the soup. I wanted to use what I had on hand, so I went with 1 can of tomato bisque soup and 1 can of tomato soup. Also used 2 fresh tomatoes chopped, 1 can of diced petite tomatoes, extra water (due to using the fresh tomatoes), and added 1 bay leaf and 1/4 cup of white wine. I used evaporated milk and added a tsp or so of brown sugar to cut the acidity. I would maybe try adding a sauteed onion the next time. It’s good chunky, but I think I may like it better if it was pureed. UPDATE 10/16: I pureed it and liked it a lot better! Also, it’s called ‘Cream of Tomato’, so I preferred the creaminess after pureeing. Left out the cheese and still very good!
I made this recipe tonight. I slightly modified. I used fire roasted tomatoes, 2 10oz cans tomatoes soup, 1 10oz tomatoes bisque. 1 12oz can FF evaporated milk, no water. Oh, and Blue Cheese as what I had, and we like it. Hubby loved it!
I was a bit leery of this recipe since it was basically a mix of canned ingredients, but the gorgonzola had me intrigued. This soup is so yummy, and perfect for busy weeknights. I typically double the recipe and take leftovers to work with me the next day.
I can’t say I followed this completely because I had to make the tomato soup base…I had tomato paste/juice from the garden last summer. I sauteed a diced onion in 2 T. butter and added 2 T. flour to that then added it to the tomato juice. Used an immersion blender to smooth the onion. After thickening I followed this recipe (omitting a can of tomatoes) then followed the seasonings. At the end, to meet our tastes, I added a little wine, a little sugar, and some half and half. I write this review to say I loved how the cheese melted in and created this wonderful tomato basil soup.
We loved this recipe. Our household like more of a smooth texture in tomato soup, so I just swapped out the diced tomatoes for crushed tomatoes and it was delicious.
I make this soup. I will definitely make again. I did a few things different I saute onion, garlic, and red bell pepper in olive oil. I used a half of cup of half/half to thicken it . I used fresh basil, blue cheese, and croutons to garnish. A grilled ham and cheese sandwich on the side.