1 medium onion, chopped
1 Tbs butter
2 (16 oz) cans diced tomatoes, undrained
2 (10 oz) cans tomato soup, undiluted
1 soup can of milk
1 tsp paprika
1 Tbs sugar
1 tsp basil
1/4 tsp garlic powder
1 (8 oz) cream cheese, cut into cubes and softened
Saute onion in butter, until tender. In medium pan, stir in everything else except cream cheese. Bring to a boil, then reduce heat, cover and simmer for 10 min. In blender, add 1 cup of soup with cream cheese and blend till smooth. Add back into pan and stir. Serve.
*If you prefer a smooth soup, blend entire pan of soup with cream cheese. Yummy either way!
Recipe can be halved easily.