Mollie Katzen Cream of Tomato Soup I

This is my all-time favorite tomato soup recipe, and in fact one of my favorite recipes of all time! The sherry, rosemary, and cream cheese, together with the chunks of tomato make an out-of-this-world rich flavor in your mouth! Be prepared for hearty flavor, and a filling meal!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 1 1⁄2 cups onions, chopped
• 1  large garlic clove, crushed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried rosemary
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon fresh ground black pepper (to taste)
• 3 1⁄2 cups tomatoes, cooked and crushed or diced
• 3  tablespoons dry sherry
• 1⁄4 teaspoon honey
• 4  ounces cream cheese
• 1  tablespoon fresh parsley, enough for garnish

Directions

1. In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
2. Add tomatoes, sherry and honey. Cover and simmer 30-40 minute.
3. (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.).
4. Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly).
5. If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added.
6. Serve topped with freshly-chopped parsley.