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15 minutes
30 minutes
45 minutes
- 0.5 onion, finely chopped
- 2 cloves garlic, minced
- 3 (14.5 ounce) cans diced tomatoes
- 1 (14.5 ounce) can fat-free chicken broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 0.25 teaspoon cayenne pepper
- 5 ounces crumbled Gorgonzola cheese
- 1 cup cooked orzo
- 0.33333334326744 cup sour cream
- In a large pot over medium-high heat, sauté onions and garlic in olive oil until tender, about 5-7 minutes. Stir in diced tomatoes, chicken broth, basil, oregano, cayenne, salt, and pepper. Reduce heat to low and simmer for 20 minutes.
- Carefully blend the mixture in batches in a blender, then return it to the pot. Add Gorgonzola cheese, orzo, and sour cream, and simmer until heated through, 5 to 10 minutes.
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