Creamy Tomato Basil Soup
This soup was introduced to our congregation at one of the many lenten soup suppers (years ago) by Pastor Ann Bassett and has been a hit every time I make it.
Prep Time 5 minutes
Cook Time 20 minutes
Ingredients
- 1 medium onion, chopped
- 1 tablespoon butter
- 2 cans crushed tomatoes (undrained)
- 2 cans cream of tomato soup
- 1 1/2 cups milk
- 1 tablespoon sugar
- 1 tsp. dried basil
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1 8 oz package cream cheese
Instructions
-
In a saucepan, saute onion in butter until tender. Stir in one can of soup, both cans of tomatoes, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a blender or food processor combine the remaining can of soup and cream cheese. Blend until very creamy. Add to the soup mixture. Heat on low to medium heat for another 10 minutes. Serve immediately.