Cream of Tomato Soup

On Christmas Eve the Stauffer family attends church, eats dinner, and open presents. Mom always prepares a meal that can be served shortly after church, since the young and old seem to be ready to eat. This year, as we have done before, we are having soups and sandwiches. This soup is a recipe that mom found in 2006 on http://recipes.lightandtasty.com/. I am not sure how this particular recipe would be considered light, but it is tasty. I was not able to find the recipe online now, but luckily she had printed it out. She is going to serve it with the Potato Leek Soup ( http://twosistersandfriends.blogspot.com/2008/12/potato-leek-soup.html).

Ingredients:

• 1 can (14 1/2 ounces) stewed tomatoes
• 4 ounces of cream cheese, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup butter
• 3 cans (10 3/4 ounces each) condensed tomato soup, undiluted
• 2 cans of V8 Juice
• 1 cup half and half cream
• 1/2 teaspoon of dried basil

In a food processor or blender, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside. In a large saucepan saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in cream cheese mixture, cream, and basil. Cook and stir until heated through (do not boil). Serve and enjoy!