This recipe is super easy and quick to make. If you want it to be extra rich (and yummy), use half and half instead of milk.
Dice onion and sauté in butter or olive oil in Dutch oven
add soup, tomatoes, and a pinch of basil, let simmer for 20 mins, stir occasionally to avoid sticking
combine milk and cream cheese in a food processor, stir into mixture (or dice up the cream cheese into very small pieces and allow to melt into the soup.
let simmer until warm enough to serve, stir occasionally so it doesn't stick
- 1 onion diced
- 2 cans condensed tomato soup
- 2 cans diced tomatoes, 14.5 oz each
- 1 1/2 cups milk (or half and half)
- 1 8oz package of cream cheese