Tomato Basil Soup

Ingredients

• 1/2 stick butter
• 1 onion, chopped
• 900 g. (or 2 lbs, or about 8) fresh tomatoes, quartered OR 1 28-oz can whole tomatoes
• 1 bunch fresh basil or 1 t dried basil
• 5 T sherry
• 1/2 t salt
• cream

Instructions

• Melt the butter in a stockpot over medium-low heat and slowly cook the onions. Soften, don't brown, the onions.
• Once onions are soft, add the rest of the ingredients and simmer for 10 minutes.
• Remove from heat and blend with an immersion blender. If using a regular blender, blend carefully in batches.
• Serve with a bit of cream and extra basil.