Creamy Tomato Gorgonzola Soup With Basil (Lower Calorie)

1. 1

   Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.

2. 2

   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.].

3. 3

   Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.

4. 4

   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).

5. 5

   Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.

6. 6

   Off the heat, stir in the basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.