Tomato Gorgonzola Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 277 Calories

Ingredients

• ¼ cup milk
• 1 teaspoon white sugar
• 1 tablespoon olive oil
• 4 ounces cream cheese, softened
• ¼ teaspoon ground white pepper
• ½ cup red bell pepper, diced
• ¼ cup heavy cream
• 1 (14.5 ounce) can diced tomatoes
• 2 teaspoons dried basil
• 1 ½ cups tomato juice
• 2 cloves cloves garlic, minced
• ¼ large red onion, diced
• ¼ cup Gorgonzola cheese, crumbled

Recipe Instructions

Step 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.

Step 2

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

Step 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.