Tomato Cream Soup

• 2.5 tablespoons butter
• 3.75 cups chopped onion
• 1.5 tablespoons garlic
• 1.25 teaspoons salt
• 1.25 teaspoons rosemary
• 1.25 teaspoons basil
• 1.25 teaspoons black pepper
• 1/2 teaspoon thyme
• 1.25 teaspoon dill
• 1 bay leaf
• 2 quarts cooked tomatos (diced, crushed, all ok)
• 1/2 cup dry sherry
• 2/3 teaspoon honey
• 1 quart milk
• parsley for garnishing

1. In a several quart soup pot, saute onions and garlic in butter until the onions are translucent.
2. Add all of the herbs, salt and pepper to the onions and saute for another 15 minutes.
3. Add the tomatoes, sherry, and honey. Simmer under low heat for an hour.
4. Add the milk and simmer over low heat until the soup is back up to temperature.
5. You can either serve with the large chunks or run it through a blender for a smoother texture. Add the parsley as a garnish if available.

butter, onion, garlic, salt, rosemary, basil, black pepper, thyme, dill, bay leaf, sherry, honey, milk, parsley

Taken from www.epicurious.com/recipes/member/views/tomato-cream-soup-1228880 (may not work)