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Tomato Gorgonzola Bisque

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In this recipe I swapped out the heavy cream, skim milk and sugar with chicken broth and stevia. This cut a lot of calories, yet kept a lot of flavor. I LOVE this soup. I made a grilled cheese using my Protein Bread.

1 TBS butter or coconut oil
¼ large red onion, diced
½ cup red bell pepper, diced
2 cloves garlic, minced
¼ Cup Gorgonzola cheese, crumbled
4 oz cream cheese, softened
1 cup veggie/chicken broth
1 (14.5 oz.) diced tomatoes
1 ½ Cups tomato sauce
2 tsp dried basil
1/4 tsp stevia glycerite (or to taste)
¼ tsp pepper

Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft. Add the cheeses and broth; heat mixture until cheeses melt and the mixture is simmering.

Stir in the tomatoes (including their liquid), tomato sauce, basil, stevia, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil. OPTION: Cool soup a bit and puree it until smooth, then return to heat. Makes 4 servings. Serve with Parmesan Crisps.

Traditional Soup = 257 calories, 14.3 carbs, 2.2 fiber
“Healthified” Soup = 202 calories, 5 carbs, 2.5g fiber


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Anonymous says:

    I love tomato busque but have been staying away from it due to the carbs. Thanks. It’s sound delish

  • Sounds lovely – I will be trying this one.

  • Melinda Donovan says:

    Oh. My. Goodness. Another Maria Miracle! Thank you, thank you, thank you….

  • Margi says:

    I made your delicious soup together with healthified popcorn meal cornbread today. Super delicious and easy peasy. My most favorite recipes are, so this definitely goes into the “Most Favored Recipes” file.

  • YoungCoconut says:

    OMYumness! I made this soup today and it is so rich and delicious. Very satisfying for this vegetarian.

    I cooked the gorgonzola with the soup, but see from the photograph that you have the cheese crumbled on top. Which is correct? Cooked in the soup or crumbled on top? Or both?

    Thanks again for such a delicious recipe!

    • cemmerich says:

      Thanks! You can do both. I cooked this with most of it in the soup and then crumbled a little in at the end. 🙂

  • Ric says:

    I made this yesterday OMG it’s delicious. The hardest part was stirring for 15 minutes because I use to multi tasking with 2 little ones, but it was worth it

  • Lynn says:

    most people aer allergic to dairy today — how can I replace the dairy items in this and still get a good soup?

    • Maria Emmerich says:

      I would omit the 2 cheeses and use a little coconut milk or cream (or cream skimmed off the top of a can of coconut milk). 🙂

  • Ali says:

    What kind of tomatoe sauce did you use?

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