Creamy Tomato Gorgonzola Soup With Basil (lower Calorie)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 56 ounces diced tomatoes, drained (no salt added)
• 1 teaspoon olive oil
• 2 tablespoons tomato paste
• 6 garlic cloves, pressed
• 1 pint fat-free half-and-half
• 2 tablespoons basil leaves, fresh, chopped
• 3/4 cup low-fat gorgonzola, crumbled

Recipe

• 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 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 stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
• 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 add 1 pint of fat free half and half. stir to thoroughly incorporate. remove from heat to keep half and half from boiling.
• 6 off the heat, stir in the basil.