Tomato Blue Cheese Soup

1 tablespoon olive oil

2 cloves garlic, minced

½ cup chopped red bell pepper

¼ large red onion, chopped

¼ cup crumbled blue cheese

1 (4 ounce) package cream cheese, softened

¼ cup heavy cream

¼ cup milk

1 (14.5 ounce) can diced tomatoes

1 ½ cups tomato juice

2 teaspoons dried basil

¼ teaspoon ground black pepper

1 teaspoon granular no-calorie sucralose sweetener (such as Splenda®)

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.