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Saute the onions and garlic in the butter until soft.
Add the tomatoes, tomato juice, and bay leaves; simmer for 20 minutes.
Remove from heat and let cool.
Drain the tomatoes, reserving the juice, and puree them in a blender or food processor with the cream cheese.
Mix the puree with the reserved juice.
Add the light cream and season to taste with salt, pepper, and lemon juice.