Ingredients:

3 lbs fresh tomatoes; cored & chopped

1 small onion; chopped

3 cloves garlic; finely minced

1 tablespoon olive oil

2 tablespoons rosemary; chopped

1 teaspoon italian herbs

3 1/2 cups chicken broth

1 cup heavy cream

salt and pepper to taste

Directions:

1. Heat a dutch oven over medium-high heat and drizzle in the olive oil. Once hot, cook the onions until tender then add in the garlic and sauté until fragrant. Add in the tomatoes, rosemary, seasonings and broth. Bring to a boil then reduce to simmer. Cover and cook for 30 minutes.

2. Use an immersion blender to blend the soup until it reaches your desired consistency and pour in the cream. Simmer for 15 minutes then serve with grilled cheese or breadsticks.

Bon Appetit!