1 med. onion, finely chopped (about 1/2 c.)
2 tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
2 (10 3/4 oz.) cans condensed tomato soup
1 soup can milk
1/2 tsp. paprika
1/2 tsp. sweet basil leaves
1/8 tsp. garlic powder

In medium saucepan, cook and stir onion in butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk; beat with rotary beater until smooth. Add seasonings. Heat, stirring frequently, but do not boil. If desired, garnish each serving with sieved egg yolk (optional). 4 servings, 1 cup each.