Creamy Tomato-Gorgonzola Soup - cooking recipe

Ingredients

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

Preparation

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.