Tomato & Gorgonzola Soup - cooking recipe

Ingredients

1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
2 tablespoons vegetable oil
1 garlic clove, minced
28 ounces canned tomatoes, chopped and undrained
2 tablespoons tomato paste
1 cup water
1 tablespoon fresh basil, minced
1 teaspoon granulated sugar
4 ounces gorgonzola, crumbled

Preparation

In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
Stir in the garlic and saute briefly, about 30 seconds.
Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.