Roasted Tomato Provolone Bisque

• 1 1/2 tablespoons vegetable oil
• 1 cup onion diced
• 2 cloves garlic smashed
• 1 teaspoon rosemary fresh, chopped
• 1 teaspoon thyme fresh, chopped
• 14 1/2 ounces fire roasted tomatoes
• 1/2 cup vegetable stock
• 1/4 cup heavy cream
• 2 ounces Crystal Farms Wisconsin Original Cream Cheese Box
• 2 ounces Crystal Farms(R) Provolone Cheese
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons basil fresh, chopped

1. In a medium saucepan over medium-high heat, combine oil, onion, garlic, rosemary and thyme. Saute for 10 minutes until onions are translucent.
2. Add the tomatoes and vegetable stock. Bring to a simmer. Add the cream, cream cheese, shredded Provolone cheese, salt and black pepper. Stir until cheese is melted.
3. Puree in a blender until smooth. Stir in basil and serve immediately.

vegetable oil, onion, garlic smashed, rosemary, thyme, tomatoes, vegetable stock, heavy cream, crystal farms wisconsin, crystal farms, kosher salt, ground black pepper, basil

Taken from www.yummly.com/recipe/Roasted-Tomato-Provolone-Bisque-1056395 (may not work)