Makeover Cream of Tomato Soup

By á-47

Ingredients

• 1 can (14.5 oz) stewed tomatoes
• 4 oz. cream cheese, cubed
• 1 medium onion, chopped
• 2 Tbsp. butter
• 2 garlic cloves, minced
• 3 cans (10 3/4 oz) condensed tomato soup, undiluted
• 4 cans (5/5 oz each) V* juice
• 3 Tbsp. tomato paste
• 1 cup half-and-half
• 1/2 tea. dried basil
• SEASONED OYSTER CRACKERS
• 3 cups oyster crackers
• 2 Tbsp. canola oil
• 1 Tbsp. rnch salad dressing mix
• 1/2 tea. garlic powder
• /2 5t. dill weed
• 9 Tbsp. shredded mozzarella cheese

Preparation

Step 1

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

In a large saucepan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. 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).

In a large bowl, combine the oyster crackers, oil, dressing mix, garlic powder and dill; toss to coat.

Ladle soup into bowls, sprinkle with crackers and cheese.