My husband suggested putting in some small shrimp to qualify this soup as a bisque. Given its thickness, it could be used as a dip maybe. If one is really into it they should strain the yogurt through cheese cloth to make it more pure. Hope you like it.

1	can (16 oz)	Whole tomatoes
1	sm	White onion
1	tbsp	Butter
1/4	tsp	Paprika
1/4	tsp	Dried basil leaves
	dash	Garlic powder
1	pkg (3 oz)	Softened cream cheese
1/2	C	Plain yogurt
1	can (10 3/4 oz)	Condensed tomato soup

• Drain the tomatoes, reserving juice. Using a hand blender or regular blender on low speed blend the tomatoes until smooth. Set aside.
• Finely chop onion. Cook and stir onion in butter in 2 quart saucepan over medium heat 2 to 3 minutes until onion is transparent; remove from heat.
• Stir in paprika, basil, garlic powder and cream cheese. Gradually stir in yogurt, soup and reserved tomato juice.
• Return to blender or hand blend on slow speed until smooth. Stir in smooth, reserved tomatoes.
• Heat over medium heat, stirring frequently, until hot.

  Serves 4.