1 large can tomato soup (26 oz.) or 3 small cans
1/2 c. chopped onion, sautéed
1/2 c. butter
season salt
1 1/2 large cream cheese, softened (beat to remove lumps)
2 cans stewed tomatoes
1 qt. half and half
garlic powder and basil to taste

If too thick, add V-8 juice. Simmer 1 hour.

Makes a crock-pot full.