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

Directions:

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

Comments from Becky Ditto-Howerton :

The texture is kind of lumpy, if you would like a smoother soup, press through a sieve.

User Reviews:

This sounds tasty. Perhaps you could use one of those hand blenders to thin it out in a jiffy.

Submitted by Erica Campbell on December 04, 2003

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