Cream of Tomato Basil Soup

There's a restaurant in Evanston called Camille's. They have great soup, but my favorite is their Tuscan Tomato...a basil-y creamy thang...but @ $3.50 a bowl, kind of pricey. So I tried to come up with an imitation. It came out very, very tasty! Here is the recipe I made up..it makes a lot of soup, and freezes fine!

Preheat oven to 375.

2 Lg cans (28 oz.?)diced tomatoes, with liquid
1 medium onion, cut into chunks
Basil (to taste, sorry!, but at least a 1/4 of a cup, and if using fresh basil, use twice as much at least.)
Oregano(to taste, sorry!, but at least 3 tbsp...fresh..use more. )
1/2 tsp. salt
1 tbsp. pepper, fresh ground if possible
3 cloves of garlic, fresh or roasted
You could also put in some other vegetables, if you like. I don't like green peppers, but I bet it would work. Use your imagination!

1 lg can tomato sauce
6 or 8 oz. cream cheese, cubed or sliced...(I have also used the salmon flavoured cream cheese in this recipe..doesn't taste fishy, just adds depth, but only use 6 oz if you use the salmon cream cheese)
1 cup (or more) heavy cream
1 can or box of beef, chicken or vegetable stock

Put first seven (or 8)ingredients into a 9x13 baking pan. Cover with foil and bake for 30 minutes. Take from oven and let cool down. When somewhat cooled...puree it all in a blender or food processor until smooth.

Pour into large pot. Put the remaining ingredients into the pot with the puree. Simmer until cream cheese has melted..cream cheese melts slowly. You don't really want this to boil. Adjust seasonings. If you want the soup more tomato-y....add less cream, if you want it creamier, add more cream.

Serve with garlic bread.