1 small onion, chopped
1 (8 ounce) can tomato sauce
1 (10 ounce) can chicken broth
1 (4.5 ounce) can cream cheese, diced
1 cup reduced fat cream of chicken soup
1 (4 ounce) can tomato paste
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
Pour onion, tomato sauce and chicken broth into a large saucepan. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
Stir cream cheese into chicken broth and cream of chicken soup; mix well. Season with tomato paste, parsley and rosemary. Heat through.