Tomato And Gouda Cheese Soup

• 2 tbs butter
• 1 large onion
• 2 28 oz cans Italian plum tomatoes with juices
• 1 1/2 cup chicken broth
• 1/2 cup whipping cream
• 1 tsp dried summer savory
• 1/2 tsp celery seed
• 3/4 cup grated Gouda cheese
• chopped fresh parsley
• additional grated gouda cheese

1. Melt butter is heavy medium saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add tomatoes with their juices and chicken broth. Break up tomatoes with spoon. Simmer 30 minutes. Add cream, savory and celery seed and bring to simmer. Season to taste with salt and pepper. Can be made 2 days ahead. Cover and chill. Bring to simmer before serving.
2. Ladle soup into bowls. Stir 2 Tbls grated cheese into each. Sprinkle with parsley.

butter, onion, italian plum tomatoes, chicken broth, whipping cream, celery, gouda cheese, fresh parsley, gouda cheese

Taken from www.epicurious.com/recipes/member/views/tomato-and-gouda-cheese-soup-50002236 (may not work)