Tomato Soup

Recipe courtesy of: Daren Long
1 tablespoon olive oil 
1 small red onion, diced 
1/2 cup red bell pepper, diced (approx. 2)
2 cloves  garlic, minced 
1/4 cup Gorgonzola cheese, crumbled (I preferred 1/2 cup)
4 ounces cream cheese, softened 
1/4 cup heavy cream 
1/4 cup milk 
1 (14.5 ounce) can diced tomatoes 
1 (14.4 ounce) can diced fire roasted tomatoes
1 1/2 cups tomato juice 
2 teaspoons dried basil 
1 teaspoon white sugar 
1/4 teaspoon ground white pepper
Sour Cream and chives
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.  Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering. 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. 
While the original recipe didn't call for it, I pureed mine.  Top with a dollop of sour cream and chives.

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