Creamy Tomato Gorgonzola Soup With Basil (Lower Calorie) - cooking recipe

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

Preparation

Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside.
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.].
Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree.
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).
Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling.
Off the heat, stir in the basil.