2 lg. onions, chopped
5 lg. cloves garlic, minced
4 tbsp. butter
1 (28 oz.) can tomatoes, pureed in food processor or blender or an equal amount (about 2 lb.) very ripe fresh tomatoes
3 bay leaves
1 tsp. basil
1 tsp. oregano
1 tsp. thyme
1 tsp. dill or parsley
1 (8 oz.) pkg. cream cheese, cut into bits
1 pt. light cream
1 (46 oz.) can tomato juice

In a large soup kettle, melt the butter over low heat and in it saute the onions and garlic until golden. Add the herbs, the tomatoes and the tomato juice. Simmer the mixture for 20-30 minutes. Add the cream cheese and light cream, salt and pepper to taste and lemon juice if desired. Cook gently another 15 minutes. Garnish with croutons and chopped fresh herbs.

Use assorted dry herbs according to taste. Fresh herbs are preferable, and if available, use about 1 tablespoon of each. Soup is also very good without adding cream cheese and cream.