1 tablespoon vegetable oil
6 medium onions, diced
1 medium carrot, diced
2 teaspoons salt
1 1/2 teaspoons garlic powder
1 cup heavy cream
2 tablespoons thin cream
2 tablespoons dried minced onion
1 teaspoon crushed garlic
1 teaspoon dried oregano
1 teaspoon dried clove
Heat oil in a large saucepan over medium heat. Saute onions and carrots for about 5 minutes, stirring occasionally, until tender. Stir in salt, garlic powder, cream, cream cheese, onion and garlic powder. Continue stirring until the mixture is thickened. Bring to a boil, then reduce the heat to medium and simmer for about 10 minutes. Add oregano and garlic powder. Reduce the heat to low and simmer for about 5 minutes, or until the mixture is thickened.
Stir cream into the saucepan and heat just to a desired thick consistency. Once the mixture has thickened, pour over soup cubes in soup pot. Cover and simmer for 1 hour. Stir occasionally until the soup is thickened, then stir in the garlic powder and oregano.