TOMATO GORGONZOLA SOUP

TOMATO GORGONZOLA SOUP


1 Tbsp. olive 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
¼ cup heavy cream
¼ cup milk
1 (14.5-oz.) can diced tomatoes
1-1/2 cups tomato juice
2 tsp. dried basil
1 tsp. white sugar
¼ tsp. ground white pepper


Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir for 4-5 minutes or until vegetables are soft.

Add the cheese, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.

Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

Yield: 4 servings.