| | Directions | | In a pot, melt butter. Add onion and saut until soft. Add paprika, garlic powder and cream cheese. Cook until melted on low/med heat. Transfer to double boiler or crock pot (I skip this and just make it in a non-stick pot). Mix tomatoes and fresh basil in blender. Add to cream cheese mixture with milk, tomato soup, vegetable flakes, onion flakes, salt and pepper. Cook slowly about 1 hour and DO NOT LET IT BOIL. ENJOY!! |
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| Ingredients | | - |  | 4 tablespoons butter |
| - | | 1 cup chopped onion |
| - | | 1 teaspoon paprika |
| - | | 1 bunch fresh basil |
| - | | 1/4 teaspoon garlic powder |
| - | | 1 package cream cheese (8 oz pkg) |
| - | | 2 1/2 cups milk (1% or 2%) |
| - | | 3 cans tomato soup (14 ounce cans) |
| - | | 3 cans diced tomatoes (14 ounce cans) |
| - | | 1/2 package Knorr dried vegetable soup mix |
| - | | 2 tablespoons dried onion flakes |
| - | | 1 1/2 teaspoons Salt (or to taste) |
| - | | 3/4 teaspoon pepper (or to taste) |
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