1 (21 ounce) can beef broth
1 (16 ounce) can whole peeled tomatoes with juice
1 onion, chopped
1 cup white wine
1 tablespoon beef bouillon granules
2 teaspoons white sugar
1 teaspoon chopped fresh parsley
2 tablespoons dried parsley
In a large pot combine broth, tomatoes, onion, wine, beef bouillon powder, sugar, parsley and cream cheese. Saute over medium heat 4 minutes, stirring slightly, until all vegetables are tender.