This delicious tomato soup is quick to fix and extremely versatile.  It's gluten-free.  For sugar-free, substitute another sweetener for sugar.  Fat-free?  Use fat free cream cheese and simmer onions in a little broth.  Salt-free?  Use sodium-free tomato products and broth.  Vegetarian?  Use vegetable broth instead of chicken.  Substitute sour cream or soy milk for cream cheese. Tinker with seasonings.  Serve lumpy, or put it through a blender for a smooth soup.  Etc.  It's a quart and a half of heaven!

Dreamy Creamy Tomato Soup

1 Tbsp. olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1 15-oz. can diced tomatoes
1  15-oz or 2  8-oz. cans tomato sauce
1/4 cup white wine
1 cup chicken broth
1 tsp. sugar
1/2 tsp. dried oregano, or 1 tsp. fresh, minced
1 tsp. dried basil, or 1 Tbsp. fresh, shredded finely
1/2 tsp. dried parsley, or 1 tsp. fresh, minced
4 oz. lite cream cheese
black pepper to taste

Heat olive oil; add chopped onion and cook until limp.  Add garlic and cook another minute, stirring.  Add tomato and tomato sauce.  Rinse the cans out with the white wine, and add with the broth.  Add seasonings and sugar.  Bring to a boil.  Lower heat and cook for five minutes. 

Add cream cheese, and break it up.  Turn to the lowest simmer and cook until cream cheese is melting.  Whisk until smooth.  Test; if tomatoes were very acid, a little more sugar may be needed.  Sprinkle with black pepper to taste.

Soup may be garnished with more basil shreds, chopped parsley, freshly shredded Parmesan, or garlicky croutons.

Note:  If you have a surplus of fresh tomatoes, substitute 2 cups of chopped peeled tomatoes with their juice. Cook for ten minutes instead of five.