Eli's Favorite Tomato Soup

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.

6. 6

   My family likes to add mozzerella cheese and croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.