Ingredients:
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 cans (14-1/2 ounces each) Hunt’s® Original Diced Tomatoes, undrained (I think next time I am going to blend or puree them)
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1-1/2 cups milk (I only used 1/2 C)
- 1 teaspoon sugar
- 1/2 to 1 teaspoon dried basil (I added a few extra shakes)
- 1/2 to 1 teaspoon paprika
- 1/8 to 1/4 teaspoon garlic powder (I added two extra shakes)
- 1 package (8 ounces) cream cheese, cubed
Directions:
- In a large saucepan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.(I added the milk after I simmered because Milk and I don't get along and my recipes always separate if I simmer or heat it whatsoever)
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately. Yield: 8 servings (2 quarts).
PS: I served it with garlic bread and they went together perfectly
If you want the link, here it is:
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