2 onions, chopped
2 carrots, chopped
garlic (to taste, a few cloves, through a garlic press)
3-4 tbsp. olive oil
handful of basil, chopped
tomatoes, depending on how many people, allow for 2 roma’s or one large hothouse per person
3 c. chicken stock
salt/pepper
at least 1/2 c. cream (will vary based on consistency of reduction)
1/4 c. Gorgonzola (more or less depending on how strong you want the flavor)
Saute chopped onion and carrot until soft. Add minced garlic. Add tomatoes & basil and cover with stock. Bring to a boil and then reduce to simmer until tomatoes are falling apart, at least 30 minutes. Buzz down with stick blender (note: this yields a chunky soup, one with texture — if you want a smoother soup use a blender or better yet, a food mill) Add cream. Break up Gorgonzola and stir until melted. Test for seasoning.