Ingredients
2 tbs butter
1 lg onion
2 28oz can Italian plum tomatoes with juices
1 1/2 cups chicken broth
1/2 cup whipping cream
1 tsp dried summer savory
1/2 tsp celery seed
3/4 cup grated Gouda cheese
Chopped fresh parsley
Additional grated Gouda Cheese
Preparation
Melt butter in heavy medium saucepan over medium heat. Add onion and saute until tender, about 8 minutes. Add tomatoes with their juices and chicken broth. Break up tomatoes with spoon. Simmer 30 minutes. Add cream, savory and celery seed and bring to simmer. Season to taste with salt and pepper.
Ladle soup into bowls. Stir in 2 tbls grated cheese into each. Sprinkle with parsley.
