Tomato Gorgonzola Soup

Here's a delicious, creamy tomato soup recipe that you will LOVE!  If you have a tomato garden, it's the perfect way to use up some end-of-season fruit. So yummy with grilled cheese sandwhiches. I altered this recipe slightly from its original.

Tomato Gorgonzola Soup

• 1 tablespoon olive oil
• 1/4 large red onion, diced
• 1/2 cup red bell pepper, diced
• 2 cloves cloves garlic, minced
• 1/4 cup Gorgonzola cheese, crumbled (feta or blue cheese will work nicely as well)
• 4 ounces cream cheese, softened (I used neufetchal to cut down on some of the fat)
• 1/4 cup heavy cream
• 1/4 cup milk
• 1 (14.5 ounce) can diced tomatoes (or 3-4 ripe fresh tomatoes, diced and peeled)
• 1 1/2 cups tomato juice
• 2 teaspoons dried basil (or 5 fresh basil leaves)
• 1 teaspoon white sugar
• 1/4 teaspoon ground white pepper

Directions

1. 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.
2. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
3. 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.               
4. I pureed the soup after it was finished cooking and it made it so creamy and delicious.