Tomato Blue Cheese Soup

A blend of blue cheese and cream cheese makes this tomato soup extra rich and flavorful. Serve it with some crusty bread for dunking.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 264 Calories

Ingredients

• ¼ cup milk
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced
• ¼ cup heavy cream
• 1 (14.5 ounce) can diced tomatoes
• ½ cup chopped red bell pepper
• 2 teaspoons dried basil
• 1 ½ cups tomato juice
• ¼ cup crumbled blue cheese
• 1 (4 ounce) package cream cheese, softened
• ¼ large red onion, chopped
• 1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)

Recipe Instructions

Step 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.

Step 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.