Tomato Soup with Chicken and Gorgonzola Cheese

9 Reviews
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4 servings (serving size: 1 1/2 cups soup and 2 tablespoons cheese)
By Barbara Seelig Brown
June 2005
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

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.

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Ratings & Reviews

Yesitsme's Review

Yesitsme
September 14, 2014
First time cooking. I didn't have any bottled minced garlic, so I used a fresh clove of garlic. I like it although using fresh may make the soup have a strong garlic taste. Will make again.

jbelliott311's Review

cafrom
May 14, 2014
This is a great recipe for basic tomato soup! My husband didn't like the gorgonzola, but I did. So he started over with a fresh bowl--and loved it! The only adjustments I made were to add a little diced onion and used the emulsifying blender before adding the chicken to smooth it out a little bit.

cafrom's Review

jbelliott311
December 17, 2013
We love this soup! I have added sauteed onion, more garlic, home made smoked turkey broth, broccoli, squash - it doesn't matter, it always comes out delicious. Gorgonzola gives it a deeper flavor, but you can't taste the "blue" in it; feta is just as good and adds a kick of salt. We tried siracha instead of the red pepper and it cooked out, but a splash or two in the bowl was great. A big pot simmering on the stove makes everybody happy.

roz1979's Review

Boots373
November 16, 2013
N/A

Heidelind1's Review

krstndyl
June 16, 2013
I thought this was really good, with and without chicken.

krstndyl's Review

jpmoyer
January 24, 2011
This is a good quick soup that can be altered in many ways. We didn't have cooked chicken so I substituted a cooked potato. As per the suggestion of the other reviewers, I mixed the blue cheese in the whole soup at the end. Completely made the dish. Would not be that tasty w/o the blue cheese. Will make again in a pinch.

Boots373's Review

roz1979
December 19, 2010
What an easy soup to make. I used 1 can crushed tomatoes and 1 can diced to make it thicker. I also added 1 tbsp of worcestershire sauce and 1/2 tsp of thyme. I cooked mine in the crockpot after I sauteed the celery and garlic. Really nice soup for a chilly day.

jpmoyer's Review

Megs35
February 13, 2010
Unfortunately, I was underwhelmed by this recipe. The gorgonzola didn't add enough bite, I thought. I would not make this again.

Megs35's Review

Heidelind1
February 14, 2009
We had this tonight for dinner...YUM! I used diced tomatoes with basil and oregano and feta instead of gorgonzola. It was super good and pretty quick! Perfect with a salad and some crusty bread. Try it and enjoy!