CREAMY TOMATO-GORGONZOLA SOUP

Creamy Tomato-Gorgonzola Soup image

Provided by A.M. Collins

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup diced onion
1/2 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
1/2 cup half-and-half
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dried basil
ground pepper

Steps:

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

Nutrition Facts : Calories 361.2, Fat 28.6, SaturatedFat 14.7, Cholesterol 63.6, Sodium 1363.1, Carbohydrate 17.6, Fiber 2.9, Sugar 9.5, Protein 10.9