Creamy Pepper-Jack Tomato Soup

1 medium onion, chopped

2 Tbsp butter

2 cans (14 1/2 oz each) diced tomatoes, undrained

2 cans (10 3/4 oz each) condensed tomato soup, undiluted

1 1/2 c milk

1 tsp sugar

1 tsp dried basil

1 tsp paprika

1/4 tsp garlic powder

6 oz cream cheese, cubed

6-8 oz pepper-jack cheese, cubed

In a large saucepan, saute onion in butter until tender. Place one can of diced tomatoes in a blender to make smooth. Add to saucepan, contents of blender, second can of tomatoes, 2 cans of soup, milk , sugar, basil, paprika and garlic powder.  (At this point, without fail, my milk curdles.  I'm not sure if bringing it to room temp or adding a small amount of the above mixture to the milk before adding would help.  In any case, pour slowly and proceed with caution!!!! LOL)

Bring to a boil. Reduce heat; cover and simmer for 10 minutes.  Stir in cream cheese and pepper-jack cheese until melted. Serve immediately.

**I found the recipe, here, and tried some suggested variations to make it as similar to a soup we love at the PA restaurant chain, Isaac's.