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Tomato Blue Cheese Soup Recipe


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     Tomato Blue Cheese Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 tbl olive oil
2 cloves garlic, minced
1/2 C chopped red bel pepper
1/4 C sweet onion, chopped
1/4 C crumbled blue cheese
4 oz cream cheese softened
1/4 C heavy cream
1/4 C milk
1 14.5 oz can diced tomatoes
1 1/2 C tomato juice
2 tsp dried basil
1/4 tsp black pepper or more
1 tsp sugar

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, add 1/2 C water and continue to cook until softened, about 10 minutes. Move to blender and puree. ( I put it through a food mill but you don't have to)
Return to heat and stir in blue cheese, cream cheese, heavy cream and milk. Heat until the cheese is melted and the mixture is simmering 7 to 10 minutes
Stir in diced tomatoes ( again I put through food mill) , tomato juice, basil, sugar and pepper. Continue to cook about 20 minutes. Top with croutons, garlic bread pieces or oyster crackers

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