Cream Of Tomato Soup(4 Servings) - cooking recipe

Ingredients

1 Tbsp. butter or canola oil
1 1/2 c. chopped onion
1 to 2 garlic cloves, minced
1/2 tsp. salt
1 1/2 tsp. fresh rosemary, minced
1 1/2 tsp. fresh basil
ground black pepper
3 Tbsp. dry sherry or red wine
1/4 tsp. honey
3 1/2 c. cooked tomatoes (one 28 oz. can crushed tomatoes)
4 oz. cream cheese
fresh parsley

Preparation

In saucepan, cook onions in butter with salt until onions are soft and translucent.
Add herbs, pepper and saute a few minutes more.
Add tomatoes, sherry and honey.
Cover and simmer 30 to 40 minutes.
Cut cream cheese into small cubes and add to hot soup. Stir and cook until smooth.
Serve garnished with chopped flat leafed parsley.