Creamy Tomato-Gorgonzola Soup

A.M. Collins's Note:

I am not a tomato soup fan but this is really great and very easy. The recipe is from Cafe Gondolier with some subtle changes.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• ½ cup diced onion
• ½ cup diced red bell pepper
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 16 ounces canned diced tomatoes (do not drain)
• 1 cup low-sodium tomato juice
• 4 ounces crumbled gorgonzola
• 4 ounces cream cheese
• ½ cup half-and-half
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons dried basil
• ground pepper

Directions:

1. Heat oil in a sauce pan.
2. Add onions, garlic and bell pepper.
3. Saute over medium high heat until onion is translucent, about 3 to four minutes.
4. Reduce heat to medium.
5. Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
6. Bring to a simmer.
7. Add tomatoes and juices, tomato juice and other ingredients.
8. Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
9. Serve with fresh ground pepper.

Reviews

[Chef #820431]

Yummy!