Creamy Tomato Soup

by Donna W.

1 medium onion, chopped
2 tbsp. butter
2 cans (14-1/2 ounces each) diced tomatos, undrained
2 cans (10-3/4 ounces each condensed tomato soup undiluted
1-1/2 cups milk
1 tsp sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter until tender. Stir in the tomatos, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cream cheese; stir until melted. Serve immediately.

Note: (I use light cream cheese. It is tasty with croutons and a sprinkle of shredded cheese)