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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 2 cloves garlic, minced

  3. 1/2 cup chopped red bell pepper

  4. 1/4 large red onion, chopped

  5. 1/4 cup crumbled blue cheese

  6. 1 (4 ounce) package cream cheese, softened

  7. 1/4 cup heavy cream

  8. 1/4 cup milk

  9. 1 (14 1/2 ounce) can diced tomatoes

  10. 1 1/2 cups tomato juice

  11. 2 teaspoons dried basil

  12. 1/4 teaspoon ground black pepper

  13. 1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)

Instructions Jump to Ingredients ↑

  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. 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.

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