Ingredients
2.5 tablespoons butter
3.75 cups chopped onion
1.5 tablespoons garlic
1.25 teaspoons salt
1.25 teaspoons rosemary
1.25 teaspoons basil
1.25 teaspoons black pepper
1/2 teaspoon thyme
1.25 teaspoon dill
1 bay leaf
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In a several quart soup pot, saute onions and garlic in butter until the onions are translucent. Add all of the herbs, salt and pepper to the onions and saute for another 15 minutes. Add the tomatoes, sherry, and honey. Simmer under low heat for an hour. Add the milk and simmer over low heat until the soup is back up to temperature. You can either serve with the large chunks or run it through a blender for a smoother texture. Add the parsley as a garnish if available.
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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes