Creamy Tomato Basil Soup

*Keeping Up Cookbook

2 Tbsp. butter
1 medium onion, diced
1 clove garlic, minced
6 oz. cream cheese, softened
2 (10 3/4 oz.) cans condensed tomato soup
2 (14.5 oz.) cans whole tomatoes, undrained
1 cup milk
1/2 c. fresh basil, thinly sliced (I use a little less)

In a large saucepan, saute onion and garlic in butter
over medium heat until soft.
Add cream cheese and tomato soup.
Whisk together until cream cheese is mixed well.
Add whole tomatoes and their juice.

In a blender, working in batches (it takes me two),
puree mixture until smooth.
(or you can use an immersion blender, but I think the other works better)

Return to pan.
Add milk and basil.
Warm over low heat until desired temp (do not boil) and serve.


I like it best with smooshed sandwiches or orzo pasta (like Zupas).
I think the best part about tomato soup
is being able to dip things in it.