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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I simply love tomato soup. I also love cheese, so I tried them together. And this is the result. Ingredients:
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®) |
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. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes.
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.
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