Ingredients & Directions
2 tablespoons butter 1 medium onion, chopped 2 cans petite-cut diced tomatoes (use 1 regular and 1 Italian) 2 cans tomato soup 1½ cups milk 1 teaspoon sugar 1 teaspoon dried basil 1 teaspoon paprika ¼ teaspoon garlic powder 8 oz. cream cheese (cubed)Heat butter in a large saucepan over medium-high heat. Add onion to pan; sauté 2 minutes. Add diced tomatoes, tomato soup, milk, sugar, dried basil, paprika, and garlic powder. Bring to a boil. Cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately. Yields: 6 servings. Recipe provided by Steph Cramer