Source: Terry Vance

Servings/Yield: 8 servings


2 Tbsp. butter

½ cup onions, finely diced

6 ounces cream cheese

2 cans (11 oz each) tomato soup

3 cups milk

2 cans (14 oz each) diced tomatos

2 teaspoons basil

1 Tbsp. fresh parsley, chopped


Melt the butter in a medium saucepan and gently saute the onions until tender, approximately 3-5 minutes.  Add  the cream cheese, stirring while it melts.  Do not let it burn.  Mix in the tomato soup until smooth.  Turn off the heat.  Add the milk slowly, mixing well.  Return to heat to continue cooking.  Add the diced tomatoes (juice and all) and the basil.  Stir and heat until hot.  Add parsley, or sprinkle the parsley on top of each bowl when serving.

© Barbara Deitch 2020