Cream Of Tomato Soup

• 1 can (14-1/2 ounces) stewed tomatoes
• 4 ounces cream cheese, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 cup butter
• 3 cans (10-3/4 ounces each) condensed tomato soup, undiluted
• 2 cans (11-1/2 ounces each) V8 juice
• 1 cup half-and-half cream
• 1/2 teaspoon dried basil
• 3 cups oyster crackers
• 1/3 cup canola oil
• 1 tablespoon ranch salad dressing mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dill weed
• 9 tablespoons shredded part-skim mozzarella cheese

1. In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside.
2. In a large saucepan, saute onion and garlic in butter. Whisk in tomato soup and V8 until blended. Gradually stir in the cream cheese mixture, cream and basil. Cook and stir until heated through (do not boil).
3. In a large bowl, combine the crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and mozzarella cheese.

tomatoes, cream cheese, onion, garlic, butter, tomato soup, cream, basil, oyster crackers, canola oil, ranch salad dressing, garlic, dill weed, mozzarella cheese

Taken from www.tasteofhome.com/recipes/cream-of-tomato-soup/ (may not work)