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In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes. Stir in the garlic and saute briefly, about 30 seconds. Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender. Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.
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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces