Creamy Tomato Soup

Ingredients:

1 (14 oz.) can stewed tomatoes, Italian style

8 oz. cream cheese, softened

2 cloves of garlic, minced

3 (10 oz.) cans condensed tomato soup

4 (11.5 oz.) cans V8 juice

3 oz. tomato paste

1 cup heavy cream

1/2 tsp dried basil

Salt and pepper, to taste

Directions:

In a food processor, puree the stewed tomatoes, cream cheese, and garlic until smooth; set aside.  In a large pot (at least 6 quart size) combine the condensed tomato soup, V8 juice, and tomato paste; stir until well blended.  Slowly pour in cream cheese mixture, then add remaining ingredients.  Heat on medium-high heat (without bringing to a boil) until soup is heated through.  Serve warm and enjoy!  

Shown served with "grown-up" grilled cheese!  This sandwich was made with fresh onion and herb bread, dill Havarti, and muenster cheese... yummy!!!  It's a great new take on an old favorite and goes great dipped in this soup.