Cream of Tomato Soup

Recipe from: The Enchanted Broccoli Forest by Molly Katzen

1 Tablespoon Olive Oil
1 1/2 cups chopped onion
2 large garlic cloves
1/2 teaspoon salt
1/2 teaspoon crumbled rosemary
1 teaspoon dried basil
freshly ground black pepper
2 lbs of tomatoes
3 Tablespoons dry sherry
1 teaspoon honey
4 ounces cream cheese
minced fresh parsley 

Cube your tomatoes and cook them in a sauce pan for 10 minutes over medium heat, stirring occasionally.  Put the cooked tomatoes and their juices in a food processor or blender and blend until smooth.  Heat the oil in a soup pot or dutch oven.  Add the onions, garlic, salt, herbs and black pepper and cook over medium heat until the onion is soft (about 10 minutes).  Add the tomatoes, honey and sherry.  Cover and simmer for 15 minutes.  Remove the bay leaves.  Cut the cream cheese into the hot soup and continue to cook, stirring until smooth.  Serve hot, topped with fresh parsley.