Hearty Tomato Soup

1 medium onion, finely chopped
1 garlic clove, minced
1 tbs margarine or butter
1/2 tsp paprika
1/2 tsp dried basil
6 oz cream cheese, softened
1 1/4 c. milk
2 cans (10 3/4 oz each) condensed tomato soup
32 oz canned whole tomatoes, undrained

Cook & stir onion and garlic in margarine in a 3-quart saucepan until onion is transparent, 2-3 minutes; remove from heat. Stir in seasonings and cream cheese. Gradually stir in milk and soup, beat until smooth. Break up tomatoes and stir into soup. Heat over medium heat, stirring frequently, until hot.

Serves 8 1 cup servings

Recipe from Marsha Fangmeyer