Tomato & Gorgonzola Soup

• 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

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

onion, celery, carrot, vegetable oil, garlic, tomatoes, tomato paste, water, fresh basil, sugar, gorgonzola

Taken from www.food.com/recipe/tomato-gorgonzola-soup-231984 (may not work)