I wasn't a fan of tomato soup until this creamy tomato soup. My tomato basil soup recipe pairs perfectly with a grilled cheese on a cold day!
Begin making this creamy tomato soup by melting the butter over medium heat. Add onion and sauté until softened and golden.
Next, add tomato soup, vegetable juice, and cream and mix well.
In a blender, puree tomatoes, and cream cheese until smooth. Pour into the Dutch oven.
Add garlic powder, basil, salt, pepper, and stir well to combine.
Bring to a low simmer and cook for 2 hours, stirring occasionally so it doesn't stick to the bottom. Cook for an additional hour uncovered on medium-low, stirring occasionally until it reaches your desired consistency.
Serve with croutons and shredded mozzarella cheese.
This recipe makes a big pot of soup and does not freeze that well. So, you may want to make a half-batch.
You can cook this in a slow cooker too. Just prepare the soup then simmer in a slow cooker for 3-4hrs on low.