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Prep 20 mins
Cook 20 mins
Another Skinny Bride recipe -- I actually found this one on sparkpeople.com, and since I LOVE LOVE LOVE this soup from Kroger's Soup bar but did not appreciate all the calories and fat, I found this recipe to cure my craving without me killing myself on the treadmill! Serving size is a two cup serving which is large, but if you eat this with a simple salad with just some vinegar, it makes it a meal. So it might serve 8 if you just had cups instead of bowls.
- Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
- Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.].
- Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
- Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins).
- Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
- Off the heat, stir in the basil.
This was delicious - loved the blend of flavors. Mine did have a curdled appearance, but that might be because I used real half-n-half instead of the fat-free. I garnished with some fresh basil, and when I enjoy the leftovers for tomorrow's lunch I'll also sprinkle a little more gorgonzola crumbles on top.
Very good, indeed. I used 1 can of roasted garlic diced tomatoes (15oz) and then used fresh tomatoes for the remainder (3 whole tomatoes). I did add quite a bit of all purpose seasoning and some salt as well. Mine was very pink in color since I used the fresh tomatoes, so I added some old flavorless Paprika to darken it up a bit (don't laugh). Excellent lunch, indeed! Made for Veggie Swap, Sept 2011