Tomato and Gorgonzol cheese Soup Recipe

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1 vote | 1251 views
Servings: 4


Cost per serving $2.65 view details


  1. Preheat the oven to 400. Quarter the tomatoes and place them in a single layer in an oven proof dish. Sprinkle with the garlic and season to taste with salt and pepper. Roast for 35 to 40 minutes. Run tomatoe mixture through a food mill ( If you do not have a food mill peel tomatoes before roasting and procces until smoth in a food processor.
  2. Heat Oil in a large pot. add the leek and carrot and seson with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, or until soft.
  3. Stire in the chicken stock a ad reserved tomato mixture. bring to a boil lower heat and simmer for 20 minutes.
  4. Add Gorgonsol, cream. Remove from heat and leave to cool slightly. Using an emersion mixer, blend until smoth.
  5. Ladel in to bowl and garnish with bacon.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 623g
Recipe makes 4 servings
Calories 326  
Calories from Fat 225 69%
Total Fat 25.1g 31%
Saturated Fat 8.59g 34%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 758mg 32%
Potassium 1083mg 31%
Total Carbs 16.69g 4%
Dietary Fiber 5.2g 17%
Sugars 9.19g 6%
Protein 10.53g 17%
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