Makeover Cream Of Tomato Soup

• 1 can (14-1/2 ounces) stewed tomatoes
• 4 ounces reduced-fat cream cheese, cubed
• 1 medium onion, chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 3 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 4 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 3 tablespoons tomato paste
• 1 cup fat-free half-and-half
• 1/2 teaspoon dried basil
• 3 cups oyster crackers
• 2 tablespoons 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 in butter until crisp-tender; Add garlic; cook 1 minute longer. Whisk in tomato soup, V8 and tomato paste until blended. Gradually stir in cream cheese mixture, half-and-half and basil. Cook and stir until heated through (do not boil).
3. In a large bowl, combine the seasoned oyster crackers, oil, dressing mix, garlic powder and dill; toss to coat. Ladle soup into bowls; sprinkle with crackers and cheese.

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

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