1 In sautépan, heat a few tablespoons of olive oil until almost smoking.
2 Add onions and cook until caramelized, stirring constantly.
3 Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes.
4  Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.
5 Golden Raisin Pesto
6 In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins.
7 Pulse until well blended and smooth. Salt and pepper to taste.
8 To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

*Notes: One can (28 ounces) whole tomatoes may be substituted. If cream soup is preferred, purée soup in blender and add 1 cup of heavy cream.