2 tablespoon butter
2 cans (14-1/2 ounces) diced tomatoes, undrained
2 cans (10-3/4 ounces) tomato soup
1-1/2 cups milk
1 teaspoon sugar
1 teaspoon basil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 package (8 ounces) cream cheese, cubed
In a small skillet melt butter; add onion and sauté until soft, but not browned. Put onions in a large saucepan and add all the ingredients EXCEPT the cream cheese. Stirring constantly, bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cream cheese and simmer until it is melted; about 10 minutes more.
Makes 6 servings.