Tomato Blue Cheese Soup

Ingredients

• 0.3 cup cheese blue crumbled
• 14.5 ounce canned tomatoes diced canned
• 4 ounce cream cheese softened
• 2 teaspoons basil dried
• 2 cloves garlic minced
• 0.3 teaspoon ground pepper black
• 0.3 cup heavy cream 
• 0.3 cup milk 
• 1 teaspoon granular no-calorie sucralose sweetener splenda® such as
• 1 tablespoon olive oil 
• 0.5 cup bell pepper red chopped
• 0.3 large onion red chopped
• 1.5 cups sacremento tomato juice 

Equipment

• sauce pan

Directions

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.
2. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
3. 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.