Tomato Basil Soup
- Dip tomatoes in boiling water for 30 seconds, or until skins start to split. Dip in cold water. Remove skins and core tomatoes. Chop coarsely and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds, then add onion and cook for 4-5 min. or until tender. Add tomatoes and bring to a boil. Reduce heat and simmer for 30 min., stirring occasionally.
- Blend tomato mixture in a blender until smooth. Return to pan, and then finely chop basil. Stir in basil, salt and pepper into tomato mixture. Heat through and then add cheese and cream. Heat and stir until cheese is melted.