Tomato And Gorgonzola Bisque

• 4 tbl olive oil
• 12 oz onions small diced
• 12 oz fennel small diced
• 6 oz celery small diced
• 6 oz carrots small diced
• 1 tbl minced garlic
• 1 1/2 lb diced tomatoes with juice
• 1 pint cream
• 1 1/2 cup gorgonzola cheese
• 1 1/2 tsp crushed red pepper
• 1 1/2 tsp black pepper
• 1 1/2 tsp ground fennel seed
• salt to taste

1. Sweat vegetables in oil in a pot until translucent or tender, about 15 minutes on low heat. Add garlic and cook for another 2 minutes. Pour in your tomatoes and juice and let simmer for 10 minutes. Add your cream and bring to a boil and then kill the heat. Season with salt, pepper, red pepper, and fennel seeds. Put a cup of cheese and blend in a blender. Ladle into bowls and garnish with leftover cheese.

olive oil, onions, celery, carrots, garlic, tomatoes, cream, gorgonzola cheese, red pepper, black pepper, ground fennel, salt

Taken from www.epicurious.com/recipes/member/views/tomato-and-gorgonzola-bisque-50074326 (may not work)