Basil Tomato Soup

Background: I love this soup! It is awesome with grilled cheese or pesto pasta. Grant will not normally eat tomato soup, but he likes this one. I think that vegan alternatives could be substituted for the butter, cream cheese, and milk.

Serves ~ 8
Approximate time, from prep to table: ~25 minutes

Ingredients:
2 Tbsp butter
1/2 tsp basil
1/2 tsp paprika
1/4 tsp garlic powder
6 oz cream cheese, softened
2 - 10 3/4 oz cream of tomato soup (do not add water)
1 1/4 Cup milk
14.5 oz stewed tomatoes

Optional:
1/2 Cup chopped onion (if your stewed tomatoes already have peppes and onions, skip these)

Directions:
Cook onion in butter until soft and transparent. If not adding additional onions, melt butter. Add basil, paprika, garlic powder, and cream cheese. Cook until creamy over medium-low heat. Add everything else, stir to mix, and heat to desired temperature.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.