Tomato-Sherry Soup

• 1 can (14-1/2 oz.) diced tomatoes
• 1/2 md. sweet onion
• 2 tbsp. butter
• 1 tbsp. cooking sherry
• 1 tbsp. balsamic vinegar
• 1 tsp. fresh rosemary
• 1/4 cup heavy cream

1. Cook onion in the butter untill clear not brown.
2. Add the tomatoes, sherry, vinegar, and rosemary.
3. Simmer for 20 minutes, to allow flavors to fuse.
4. Remove from heat and allow to cool.
5. When cooled pour into blender and puree until smooth.
6. Slowly add the heavy cream; heat and serve.

tomatoes, sweet onion, butter, cooking sherry, balsamic vinegar, fresh rosemary, heavy cream

Taken from www.foodgeeks.com/recipes/18370 (may not work)