Eli's Favorite Tomato Soup

• 2 (14 ounce) cans stewed tomatoes (4 cups fresh tomatoes skinned, chopped, and cooked untill stewed)
• 2 tablespoons butter or 2 tablespoons margarine
• 3 cups chicken broth
• 1 small white onion, finely diced in food processer
• 1 cup milk
• 12 cup merlot
• 1 sprig of fresh oregano
• 8 large basil leaves, sliced thin
• 2 bay leaves
• fresh thyme
• 1 sprig rosemary
• salt and pepper

1. Melt butter in a skillet and add finely diced onions and cook until onions are starting to carmelize.
2. Add the tomatoes and bay leavesstir in the wine and chicken broth.
3. Slowly stir in the milk and add the rest of the herbs.
4. Cook for about 15-20 minutes.
5. Take bay leaves and rosemary sprig out and use an imersion blender to puree the mixture.
6. My family likes to add mozzerella cheese and croutons.

tomatoes, butter, chicken broth, white onion, milk, merlot, oregano, basil, bay leaves, thyme, rosemary, salt

Taken from www.food.com/recipe/elis-favorite-tomato-soup-379885 (may not work)