My Tomato Romano Soup - cooking recipe

Ingredients

1/4 cup butter
3 cups onions (minced)
2 garlic cloves (minced)
4 (28 ounce) cans chopped tomatoes (drained well)
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon honey
6 tablespoons dry sherry
1/2 lb cream cheese (softened)
1/2 lb pecorino romano cheese (grated)
salt & fresh ground pepper (to taste)

Preparation

Heat butter in a pot.
Add onions and garlic. Saute 5 minutes.
Add the tomatoes, rosemary, basil, honey and sherry. Bring to a boil. Redcue. Cover. Simmer 30 minutes.
Puree in batches. Return to pot.
Whisk in the cheeses until blended and creamy.
Heat through. Season.