Tomato Blue Cheese Soup

• 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(R))

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.

olive oil, garlic, red bell pepper, red onion, blue cheese, cream cheese, heavy cream, milk, tomatoes, tomato juice, basil, ground black pepper, granular no

Taken from www.allrecipes.com/recipe/216738/tomato-blue-cheese-soup/ (may not work)