MY TOMATO ROMANO SOUP

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Make and share this My Tomato Romano Soup recipe from Food.com.

Provided by Lori 13

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/4 cup butter
3 cups onions (minced)
2 garlic cloves (minced)
4 (28 ounce) cans chopped tomatoes (drained well)
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon honey
6 tablespoons dry sherry
1/2 lb cream cheese (softened)
1/2 lb pecorino romano cheese (grated)
salt & fresh ground pepper (to taste)

Steps:

  • Heat butter in a pot.
  • Add onions and garlic. Saute 5 minutes.
  • Add the tomatoes, rosemary, basil, honey and sherry. Bring to a boil. Redcue. Cover. Simmer 30 minutes.
  • Puree in batches. Return to pot.
  • Whisk in the cheeses until blended and creamy.
  • Heat through. Season.

Nutrition Facts : Calories 541.2, Fat 32.2, SaturatedFat 19.9, Cholesterol 101.2, Sodium 652.9, Carbohydrate 34.2, Fiber 7.6, Sugar 18.8, Protein 20.5

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