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