preparationIn a large pot on high heat, saute the onions and rosemary in the olive oil, cook for 2 minutes. Add in the garlic and cook for an additional 2 minutes. Add the tomatoes and allow to cook until the tomatoes have broken apart or 10 minutes. Add in 1 litre of chicken stock or enough to cover the tomatoes and add in the sugar, allow to simmer for 20 to 30 minutes. Turn off the heat and cool.
Once cooled, place the mixture into a food processor and mix until smooth. On medium to high heat place back into the pot, and add in the cream, cheese, and salt and pepper to taste. Tear the basil leaves and stir in. Once it is warmed you are ready to serve!
To serve place the soup in a soup bowl garnish with my Crispy Herb Croutons, a drizzle of extra virgin olive oil and some extra black pepper.