Tomato Soup with Chicken and Gorgonzola Cheese

Take traditional tomato soup and turn it on its head with this delicious and hearty variation, which can be on your table in less than half an hour.

Yield:

4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 254
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 4.1 g
Monofat 2 g
Polyfat 0.9 g
Protein 32.3 g
Carbohydrate 11.8 g
Fiber 4.2 g
Cholesterol 85 mg
Iron 1.8 mg
Sodium 699 mg
Calcium 140 mg

Ingredients

1 teaspoon olive oil
1 teaspoon bottled minced garlic
1 cup sliced celery (about 2 stalks)
1 teaspoon crushed red pepper
3/4 pound shredded cooked chicken breast
1 (28-ounce) can diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup (2 ounces) crumbled Gorgonzola cheese

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add celery, pepper, and chicken; cook 6 minutes or until mixture is heated through. Add tomatoes and broth; bring to a simmer. Cook 8 minutes. Sprinkle with cheese.

Tip: Gorgonzola is a type of blue cheese. You can substitute crumbled feta or goat cheese, if you prefer.

Note:

Barbara Seelig Brown,

June 2005