Creamy Tomato-Gorgonzola Soup

• 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

1. Heat oil in a sauce pan.
2. Add onions, garlic and bell pepper.
3. Saute over medium high heat until onion is translucent, about 3 to four minutes.
4. Reduce heat to medium.
5. Add cream, Gorgonzola and cream cheese, breaking cream cheese apart with a wooden spoon as you add it to the pot.
6. Bring to a simmer.
7. Add tomatoes and juices, tomato juice and other ingredients.
8. Bring to simmer again, stirring CONSTANTLY, for about 10 minutes.
9. Serve with fresh ground pepper.

onion, red bell pepper, garlic, olive oil, tomatoes, tomato juice, gorgonzola, cream cheese, salt, sugar, basil, ground pepper

Taken from www.food.com/recipe/creamy-tomato-gorgonzola-soup-155035 (may not work)