This is a very forgiving recipe. Don't worry if you have to modify the amounts or substitute a little. Try it with fresh tomatoes and basil in the summer! Serve in bowls or scoop out 8 inch round loaves of bread to make bread bowls.
Ingredients
- olive oil: 1 Tbsp
- red onion: 0.25 piece (diced)
- red bell pepper: 0.5 cup (diced)
- cloves garlic: 2 clove (minced)
- Gorgonzola cheese, crumbled: 0.25 cup
- ounces cream cheese: 4 piece (softened)
- heavy cream: 0.25 cup
- milk: 0.25 cup
- tomatoes: 1 can (14.5 ounce can, diced)
- ½ cups tomato juice: 1 piece
- basil: 2 tsp (dried)
- white sugar: 1 tsp
- ground white pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft.
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Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering.
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Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.
