1 tbsp. butter
1 c. chopped onion
1/2 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. rosemary
1/2 tsp. dried basil
Pepper to taste
4 c. cooked tomatoes, fresh or canned
1/2 tsp. honey
4 oz. cream cheese
Fresh parsley, garnish, optional

Saute onions and garlic in butter until onions are almost transparent. Put tomatoes, herbs, honey, salt, pepper, onions and garlic in blender until smooth (few seconds). Put mixture in saucepan, cover and simmer 30 minutes. Cut cheese in small pieces and add to hot soup mixture, keeping the soup cooking until cheese is melted.

NOTE: May be necessary to divide the mixture and put into the blender so it does not over flow. This soup can be made without a blender - cut pieces smaller. Serves 4.