• 1 – 2 (10-3/4 oz) cans Campbell’s tomato soup
• 1 (28-oz) can whole tomatoes, chopped
• 1 (8-oz) package lite whipped cream cheese
• Half & Half –OR- milk, for thinning
• Salt
• Pepper

Mix tomatoes with juice, soup and milk together in stock pot. Heat on low heat to simmer, do not boil. Put cheese in a large bowl, temper with warmed soup. Once smooth, melted and thin, add cheese to soup and whisk in until incorporated. Salt and pepper to taste.

Scotty found this knock-off for us.