Cream of Tomato Soup

By á-47

Ingredients

• 1 can (145 1/2 oz) stewed tomatoes
• 4 oz. cream cheese, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 Tbsp. butter
• 3 cans (10 3/4 oz each) condensed tomato soup, undiluted
• 4 cans (5 1/2 oz each) V8 juice
• 3 tbsp. tomato paste
• 1 cup half-and-half cream
• 1/2 te3a. dried basil
• Serve with Ranch Dressing seasoned oyster crackers

Preparation

Step 1

In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside.

In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup, V8 and tomato paste until blended.

Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil).