Cream Cheese Tomato Soup

 From: Pat Meredith

Ingredients:

• 2 Tablespoons butter
• ½ cup finely diced onions
• 6 oz. Cream cheese
• 2 cans (11 oz. ea.) Tomato Soup
• 3 cups milk
• 2 cans (14 oz. ea.) diced tomatoes
• 2 teaspoons basil
• 1 Tablespoon chopped parsley

Method:

Melt butter in medium saucepan and gently sauté the onions until tender, approximately 3 - 5 minutes.  Add the cream cheese, stirring while it melts.  Do not let it burn.  Mix in the tomato soup until incorporated.  Turn off the heat.  Add the milk slowly, mixing well.  Return to heat to continue cooking.  Add diced tomatoes, juice and all, and the basil.  Stir and heat until hot.  Add parsley, or sprinkle the parsley on top of each bowl when serving.

Makes about 8 servings.