This flavorful recipe makes an awesome fall soup!

Cream of Tomato Soup

Ingredients

1 -c14-1/2 oz. can stewed tomatoes
4 ounces cream cheese, cubed
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup butter
3 — 10-3/4 oz. cans condensed tomato soup, undiluted
2 — 11-1/2 oz. cans V8 juice
1 cup half-and-half cream
1/2 teaspoon dried basil

Seasoned Oyster Crackers:

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

Directions

~In a food processor, combine stewed tomatoes and cream cheese; cover and process until smooth. Set aside.

~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).

~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.

~Makes about eight servings.