Creamy Tomato Basil Soup submitted by Pastor Ann Bassett

1 medium onion chopped

1 tbsp. butter

2 cans crushed tomatoes undrained

2 cans condensed cream of tomato soup, undiluted

1 1/2 cups milk

1 tsp. sugar

1 tsp. dried basil

1/2 tsp. paprika

1/4 tsp. garlic powder

1 8 oz. package of philadelphia cream cheese, cubed

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 soup. Heat on low to medium heat for another 10 minutes or until heated through. Serve immediately.