Tomato Parmesan Soup



In a large soup kettle, saute onions, rosemary and black pepper in butter. Add flour, vegie stock and Maggi. Whisk until smooth and bring to a boil. Add diced tomatoes and bring to a boil again. Add Parmesan cheese and ½ & ½ and remove from heat. Stir and serve.

I put about ¾ of the diced tomatoes and puree them in food processor.

The above is one-half of the original recipe.