Ingredients

• 1/2 cup Philadelphia Cream Cheese, softened
• 10 ounces Tomato Puree
• 14 1/2 ounces Fire Roasted, Diced Tomatoes
• 1 cup Heavy Cream
• 1/2 cup Gorgonzola Cheese
• 5 cups Chicken Stock
• 1 pinch Cayenne Pepper
• 1 Salt and Black Pepper, To Taste
• 2 pinches Italian Seasoning Blend

Directions

1. Place chicken stock and tomato puree in a medium to large saucepan on the stove top over medium heat. Season with Italian seasoning blend, salt, pepper and cayenne, to taste. Whisk until blended. Lower fire, cover and let simmer.
2. Add the diced tomatoes, cover, and allow to cook until the tomatoes begin to break down. Add the Gorgonzola, and the cream cheese, and whisk until they melt.
3. Remove the tomatoes from the stove, and place in food processer. Add heavy cream, and pulse until smooth.
4. Taste, and re-season, if necessary. Serve.