A couple weeks ago I went to lunch at a deli down the street from my work and had the most delicious Tomato Gorgonzola soup. I decided to try and make it myself. I scoured the internet for a recipe and ended up mixing several together to make this one. It is a two step process and a bit time consuming but totally work it.
Roasted Tomatos
3 lb roma tomatoes, cut in half
3 T olive oil
Kosher salt & Pepper
Heat oven to 400 degrees.  Toss tomatoes with olive oil, salt and pepper.  Place on baking sheet skin side down. Bake for one hour.
 Soup ingredients:
1 sweet onion, chopped
1 red bell pepper, chopped
3 cloves garlic minced
3 T sherry
3 T flour
½ cup gorgonzola (lowfat)
½ cup cream cheese (lowfat)
½ cup half & half
5 C Swanson’s Chicken broth
1 tsp salt
½ tsp pepper
Roasted tomatoes
1 can sliced new potatoes
3 T fresh basil, chopped
3 T butter
Melt butter and sauté onion, garlic and bell pepper until tender. Add flour and allow the flour to cook for about 2 minutes. Add sherry and scrape bottom of pan getting all the yummy bits off. Add cheeses and cream, allow the cheeses to melt and bubble. Then add the rest of the ingredients except the basil. Cook for half an hour. Add the basil. Then take the immersion blender and blend until creamy. This soup is super rich but delish.