Tomato Blue Cheese Soup Recipe

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.