Cherry Tomato Soup

Worries go down better with soup.

~Jewish Proverb

So, have you ever bought too much of a good thing at the Farmer’s Market?  We decided we needed 2 pints of  Strawberry Tomatoes because they looked so great, but we only used about half a pint in salads.  So, to use them up, I created this soup.

Cherry Tomato Soup

In a Dutch oven, sautee:

1/4 cup Olive Oil

1 large Yellow Onion, diced

2 teaspoons Garlic, minced

When onion is soft – about 5 minutes, add:

1 1/2 pints Cherry Tomatoes, cut in half

2 teaspoons dried Basil

Salt and Pepper to taste

Cover, and simmer about 20 minutes, stirring often.  Remove from heat, and blend with an immersion blender until it reaches desired consistency. 

Return to heat and stir in:

1 14-ounce can Swanson’s Chicken Broth

Finish with cream.  Enjoy!