When you’re planning your Christmas dinner it is a good idea to start with an appetizer that is not too heavy. Or at least that is my favorite way to plan dinner, so there is more belly space for dessert and main.

tomato soup with gorgonzola

Tomato soup with gorgonzola

I have this thing for gorgonzola cheese. It is one of my favorite cheeses of all time. And this soup is super easy to make. I’ll also be giving you a cheat version down below which takes literally only a few minutes to make. Now that is always a good idea during stressful times such as Christmas! 

But first let me start by telling you how to make this delicious tomato soup with whole tomatoes. That would actually also make it perfect for summer when you have an abundance of fresh tomatoes but for now let’s start with Christmas.

I first start by removing the skin from the tomatoes. Not my favorite thing to do but I like it better that way. It’s not complicated but it does take a bit of time. You score each tomato with a cross. Use a sharp knife for that to make it easier. Take a medium saucepan or one that will fit the tomatoes and place on medium heat. Once the water is close to boiling add the tomatoes and leave them in for a few second. Take them out of the water and leave to cool a little bit before you remove the skins. 

Now chop the tomatoes into quarters and remove any hard parts. Roast the bell peppers as well (or get a ready made roasted red bell pepper jar) and clean them too. Place a large saucepan on Add the tomatoes to a large saucepan on low heat and add a bit of olive oil. Now add the chopped large red onion and the garlic cloves and bake until translucent.

Add tomatoes, bell pepper, vegetable stock and chili and bring to the boil. You can add some tomato paste and tomato juice to bring out the tomato flavor even more.

tomato soup with gorgonzola

Leave to simmer for about 10 minutes or until the vegetables are soft enough to use an immersion blender to puree them. A food processor will work as well. Now that is one part of the tomato gorgonzola soup done.

Gorgonzola cream

Now it’s time to make the gorgonzola cream for the soup. It’s best to use gorgonzola dolce which is a little easier to use but you can use whatever type you prefer. Break the up with a fork and add heavy cream and mascarpone to the cheese. You can break it up with the fork or use a stick blender to make it smoother.

Serve the tomato gorgonzola soup with a few tablespoons of the gorgonzola cream and some fresh basil. Delicious with some crusty loaves of bread or with a grilled cheese sandwich if you’re serving this for lunch or easy dinner. 

Cheat version

Now this is also one of my favorite soups to have a cheat version of. For that you take two cans of chopped tomatoes and a jar of roasted bell peppers. You melt butter in a saucepan, add the tomatoes and the bell pepper and some ground garlic and ground onion powder. Add pepper and salt to taste. Heat it and warm through. Use a stick blender to puree the soup and add a bit of vegetable or chicken broth if it is too thick. Done! That literally takes just a few minutes and in terms of flavor it is close to the original. One of my favorite healthy recipes that takes almost no time at all.

Of course it is always better with the gorgonzola cream if you’re a blue cheese fan but that also takes little time to make. (and does make it less healthy) And for an even quicker version just crumble the gorgonzola over the soup.

tomato soup with gorgonzola

Additions and variations

You can easily make the gorgonzola tomato soup in advance and heat mixture when you’re ready to serve. If you want a creamier version you can add some red-skinned potatoes and let them boil in the mixture and puree together with the rest. Instead of the gorgonzola cream you can add a few oz cream cheese instead or if you want to keep it lactose free you can use coconut milk, coconut oil or coconut cream. It’s a very forgiving recipe so very easy to change to your liking. 

I tend to use chicken stock over vegetable stock as I like the flavor better but both will work very well.

tomato soup with gorgonzola

Tomato soup with gorgonzola cream

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√Super easy soup √Perfect for Christmas but also for summer √Festive recipe √Christmas recipe √Easy variation available √Perfect for blue cheese lovers
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 15 minutes
Total time 30 minutes

4 people


  • Stick blender


  • 800 gram tomatoes large
  • 250 gram roasted bell peppers you can use from a jar or make them yourself
  • 1 large onion in rings
  • 1 clove garlic chopped finely
  • 1 red chili seeds removed, cut finely
  • pepper
  • salt
  • 1 liter chicken stock or vegetable if you want it vegetarian
  • fresh thyme or fresh basil to serve

Gorgonzola cream

  • 75 gram gorgonzola
  • 100 ml double cream
  • 2 tbsp mascarpone
  • pepper
  • salt

  • Remove the crown of the tomatoes and make a cross incision and put into boiling hot water (doesn’t have to be cooking anymore)
  • Leave them until you see that the skin comes of. Drain, leave to cool a little bit and then remove the outside of the tomatoes. Remove the hard cores from the tomatoes as well. This is easiest when you cut them in four.
  • Put a large soup pan on and add a bit of olive oil or butter and bake the onion and garlic softly until translucent. Add the tomatoes and the pepper, the chili pepper and the stock and bring to the boil
  • Leave to simmer for a minute or ten and puree with a stick blender until smooth.
  • To make the gorgonzola cream, use a fork to mash the gorgonzola and add the mascarpone to that. Add a bit of the double cream as well and stir until it is as good as smooth. This might take a while as the gorgonzola is not easy to mix but you'll get there. Using a stick blender will speed up the process.
  • Add salt and pepper if needed and once the soup is ready to serve ad a dollop of the cream to the soup. Serve with some fresh thyme and crusty bread.

Nutrition Information per portion

Calories: 345kcal | Carbohydrates: 25g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 1457mg | Potassium: 997mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2724IU | Vitamin C: 76mg | Calcium: 191mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist