Tomato Blue Cheese Soup recipe
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Ingredients
- 1 tablespoon olive oil 2 cloves garlic, minced ½ cup chopped red bell pepper ¼ large red onion, chopped ¼ cup crumbled blue cheese 1 (4 ounce) package cream cheese, softened ¼ cup heavy cream ¼ cup milk 1 (14.5 ounce) can diced tomatoes 1 ½ cups tomato juice 2 teaspoons dried basil ¼ teaspoon ground black pepper 1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)
Nutrition Info
- 263.8 caloriescarbohydrate: 13 gcholesterol: 59 mgfat: 21.7 gfiber: 2.3 gprotein: 6.7 gsaturatedFat: 11.9 gservingSize: -sodium: 605.2 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Tomato Blue Cheese Soup
Directions
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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.