Cream of Tomato Gorgonzola Soup

By McLean

Ingredients

• 1 26 oz. can tomato soup
• 2 14.5 oz. can Italian-style diced tomatoes, undrained
• 1/2 cup water
• 1 cup milk
• 4 oz. crumbled Gorgonzola cheese
• 2 tablespoons minced garlic
• 1 tablespoon dried basil
• 1 teaspoon onion powder

Preparation

Step 1

Combine the tomato soup, diced tomatoes, water, and milk in a large saucepan over medium heat. Stir in Gorgonzola cheese, garlic basil, and onion powder. Reduce heat to low; simmer 15 to 20 minutes, stirring often.