Tomato Basil Soup

Directions:

In a medium dutch oven, melt the butter over medium heat and saute the onions and garlic until soft, but not brown.  Add the dried basil and bay leaf and stir. 

Pour the canned tomatoes into the mix and break up the whole tomatoes with your hands or a wooden spoon.  Add tomato juice and bring mixture to a boil and simmer for about 20 minutes.   

Remove bay leaf and allow soup to cool slightly.  Process half of the mixture in a food processor or blender being careful not to overfill as hot product expands!! Repeat until all soup is processed. 

Return soup to original pot and slowly add the cheese stirring to aid in the melting, heat until hot throughout.   Add salt and pepper to taste. 

To serve, garnish with a small piece of Boursin in the middle of the bowl and sprinkle the chopped basil around the cheese!