Creamy Garlic Tomato Soup

In a large soup pot over medium head, combine tomato sauce and diced onion. Stir, let simmer for a minute or two. Next, add the minced garlic to the soup, and let cook over medium heat for 10 minutes. Add the milk and cream cheese, and stir well. Let cook for about 5 more minutes to let the cheese melt, and stir well with a whisk to fully incorporate the cheese. Let the soup simmer on low heat until you’re ready to eat.

Note: This soup is very flavorful– I didn’t add any salt or pepper or seasonings at all, and it didn’t need it.

P.S. Is it bad that I think this soup rivals La Madeleine’s Tomato Basil Soup? Don’t tell anyone I said that!