Tomato Blue Cheese Soup

Tomato Blue Cheese Soup
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup chopped red bell pepper
  • 1/4 large red onion, chopped
  • 1/4 cup crumbled blue cheese
  • 1 (4 ounce) package cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup milk
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 cups tomato juice
  • 2 teaspoons dried basil
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)


  1. Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
  2. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.

04/11/2018
Tomato Blue Cheese Soup, recipe PT15M PT1H 5 455 calories

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