Italian Tomato Soup

This soup is served at a local museum tea room. It has become so popular that it has become a signature dish and by popular demand is on the menu every day. It is very rich and filling. The restaurant serves this soup with a basket of warm dill rolls or their "cup and a half" is a cup of this soup and 1/2 a chicken salad sandwich on dill bread. A great combination of flavors!

1 small onion, chopped finely
1/2 cup butter
12 oz. cream cheese
1 quart half and half
1 (26 oz.) can condensed tomato soup
1 quart stewed tomatoes (cut tomatoes into small pieces)
1 Tbsp. garlic powder
2 Tbsp. basil, dry

In soup pot, saute onion in butter. Add cream cheese and melt (you may want to blend it with the half and half for a smooth consistency). Add all ingredients to soup pot and heat over low heat, watching so it doesn't stick to the pan.