To die for tomato soup

So I've been very domestic lately with my new found lover boy. I've had the urge to cook and clean constantly and once again experiment with food.

So, not feeling 100% I wanted tomato soup. However, I'd rather die than eat that tomato paste in a can Campbell's crap filled with preservatives.

Here's what you need:

A dozen ripe tomatoes

Basil (fresh)

4 oz Cream Cheese (half package)

2 Tbs olive oil

1 large onion

2 cups (1/2 box) of vegetable stock (could also use chicken or beef)

1.5 Tbs minced garlic

Salt & Pepper to taste

Ok, easy peasy.

Get a big soup pot and put the stock in. Put on high while you chop tomatoes. I just diced mine.
Throw tomatoes into the broth
When they're both boiling turn down to medium
Put lid on

In a separate pan:
put olive oil in pan and let heat
chop large onion and add to pan with garlic
Reduce to medium and stir vigorously.

Once you start to get some color on your onions add about 2 leaves of finely chopped basil.
Reduce to med-low heat.

Let that cook down. (this takes maybe 2 minutes. Don't do it long enough to let anything burn)

Add the 1/2 package, 4 oz of cream cheese (can use full fat, 1/3 less fat, whatever) cubed or softened.

Stir and cook until thoroughly mixed.
Remove from heat.
Pour in tomato/broth mixture.
Stir until mixed.

I then gave two cranks on my salt mill
Then one on my pepper mill (i'm not a huge pepper person)
Put the top back on and set it between medium and medium low.
Cook for 45 minutes.

Should smell like tomato soup when you take it off. Everything should look like (slightly chunky) tomato soup. If it doesn't, put the lid back on and give it a few more minutes. Feel free to crank up the heat a little at the end if you need to. But make sure to stir if you do.

Finally, remove from heat. Take handheld blender (like the old-timey milkshake blenders) and blend the chunks of tomato until smooth.

I made crescents with fresh mozzarella inside because who wants tomato soup without a grilled cheese?