1 med. onion, finely chopped (about 1/2 c.)
2 tbsp. butter
1/2 tsp. dried basil leaves
1/8 tsp. garlic powder
2 pkg. (3 oz. each) cream cheese, softened
1 1/4 c. milk
2 cans (10 3/4 oz. each) condensed tomato soup
2 cans (16 oz. each) whole tomatoes, undrained

Cook and stir onion in butter in 3 quart saucepan until onion is transparent, 2-3 minutes; remove from heat. Stir in paprika, basil, garlic powder and cream cheese. Gradually stir in milk and soup; beat with hand beater until smooth. Break up tomatoes with fork; stir into soup. Heat over medium heat, stirring frequently, until hot 8 servings (about 1 cup each); 215 calories per serving.