Eli's Favorite Tomato Soup

Ingredients

• 2 (14 ounce) cans stewed tomatoes (4 cups fresh tomatoes skinned, chopped, and cooked untill stewed)

• 2 tablespoons butter or margarine
• 3 cups chicken broth
• 1 small white onion, finely diced in food processer
• 1 cup milk
• 1/2 cup merlot
• 1 sprig of fresh oregano
• 8 large basil leaves, sliced thin
• 2 bay leaves
• fresh thyme
• 1 sprig rosemary
• salt and pepper

Directions

1. 1

   Melt butter in a skillet and add finely diced onions and cook until onions are starting to carmelize.

2. 2

   Add the tomatoes and bay leavesstir in the wine and chicken broth.

3. 3

   Slowly stir in the milk and add the rest of the herbs.

4. 4

   Cook for about 15-20 minutes.

5. 5

   Take bay leaves and rosemary sprig out and use an imersion blender to puree the mixture. My family likes to add mozzerella cheese and croutons.