- 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®)
- 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.
- 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
recipepes.com
Tomato Blue Cheese Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
