- 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
- 4 ounces cream cheese, softened
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups tomato juice
- 2 teaspoons dried basil
- 1 teaspoon white sugar
- 1/4 teaspoon ground white pepper
- 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.
03/26/2017
recipepes.com
Tomato Gorgonzola Soup, recipe
PT15M
PT1H
5
455 calories
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