Creamy Tomato Basil Soup

Keeping Up Cookbook

2 tablespoons butter

1 medium onion, diced

1 clove garlic, minced

6 ounces cream cheese, softened

2 (10 3/4 ounces) cans condensed tomato soup

2 (14.5 ounces) cans whole tomatoes, undrained

1 cup milk

1/2 cup fresh basil, thinly sliced

In a large saucepan overmedium heat, saute onion and garlic in butter until soft.  Add cream cheese and tomato soup.  Whisk together until cream cheese is incorporated.  Add whole tomatoes and their juice.  In a blender, working in batches, puree mixture until smooth (or use an immersion blender).  Return to pan.  Add milk and basil.  Gently warm over low heat until heated through (don't allow to boil) and serve.