250gramroasted bell peppersyou can use from a jar or make them yourself
1large onionin rings
1cloveof garlicchopped finely
1red chiliseeds removed, cut finely
For the gorgonzola cream:
Remove the crown of the tomatoes and make a cross incision and put into boiling hot water (doesn't have to be cooking anymore)
Leave them until you see that the skin comes of. Drain, leave to cool a little bit and then remove the outside of the tomatoes. Remove the hard cores from the tomatoes as well. This is easiest when you cut them in four.
Put a large souppan on and add a bit of olive oil or butter and bake the onion and garlic softly until translucent. Add the tomatoes and the pepper, the chili pepper and the stock and bring to the boil
Leave to simmer for a minute or ten and puree with a stick blender until smooth.
To make the gorgonzola cream, use a fork to mash the gorgonzola and add the mascarpone to that. Add a bit of the double cream as well and stir until it is as good as smooth. This might take a while as the gorgonzola is not easy to mix but you'll get there.
Add salt and pepper if needed and once the soup is ready to serve ad a dollop of the cream to the soup. Serve with some fresh thyme and crusty bread.