Larry, one of my cousins has an Italian restaurant in northern Minnesota and serves a great tomato soup. Here's the recipe but, don't freak out, it's for a restaurant-sized batch. Reduce as you think necessary. You can use it as a guide, too. Enjoy!
COUSIN AMY'S HERB TOMATO CREAM CHEESE SOUP
(Makes about 4 gallons)
1 lb. butter
4 cups onions, chopped
3 lb. cream cheese, softened
4 cans condensed tomato soup
20 cups cream
4 cups water
2 (15-oz.) cans diced tomatoes, undrained
1 lb. fresh tomatoes, diced
16 tsp. fresh basil, coarsely chopped
½ cup fresh parsley, coarsely chopped
Salt and white pepper, to taste
In large saucepan or Dutch oven, sweat onions in butter; transfer to stockpot; add cream cheese and blend. Add remaining ingredients and blend thoroughly. Serve hot.