Cream of Tomato Soup

 

Ingredients:

-1 can (14 1/2 ounces) stewed tomatoes

-4 ounces cream cheese, cubed

-1medium onion, chopped

-2 garlic cloves, minced

-3 cans (10 3/4 ounces each) condensed tomato soup, diluted

-4 cans (5 1/2 ounces each) V8 juice

-3 tablespoons tomato paste

-1 cup half-and-half

-1/2 teaspoon dried basil

Directions:

In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth.  Set aside. In a large saucepan, sauté onion and garlic in butter.  Whisk in tomato soup, V8 and tomato paste until blended.  Gradually stir in cream cheese mixture, half-and-half and basil.  Cook and stir until heated through (do not boil).  Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.