Tomato Gorgonzola Soup
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recipe
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Recipe by Jess
"This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls."
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1 tablespoon olive oil
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1/4 large red onion, diced
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1/2 cup red bell pepper, diced
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2 cloves cloves garlic, minced
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1/4 cup Gorgonzola cheese, crumbled
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4 ounces cream cheese, softened
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1/4 cup heavy cream
Directions:
- 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, 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.
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