Cream of Tomato and Panela
While preheating a skillet over medium heat, add the tomatoes and cook until slightly brown, then add some olive oil, salt and pepper.
Continue cooking while adding 1 tablespoon of butter, the cilantro and quartered onions. Cook the onion quarters until golden-brown. If needed, you can add more butter to prevent any burning.
Remove the tomato-onion mixture from the pan, then set aside in a bowl.
In a large, deep saucepan, add some oil over medium-high heat. Once hot, add the tomato-onion mixture, then bring to a boil while adding the remaining butter.
Once the butter is melted, add the FUD Salvadorian Cream, then mix well with a spatula. Boil the mixture for 5 minutes over medium heat, then season with salt and pepper as desired. Add the chicken broth, then boil again for another 7 minutes. Place the liquid in blender for several minutes to create a creamy soup. Return the soup to the previous pot and boil again.
Boil some water in a medium saucepan. Once boiling, add the cilantro and cook for 3 seconds, then quickly add ice. Drain the cilantro and place on a clean towel to dry.
Blend the cilantro and olive oil for 40 seconds in a blender; make sure everything is smooth and consistent. Cast the mixture through a strainer or colander.
While serving the soup, you can add the FUD Panela Cheese in the soup along with a drizzle of cilantro oil on top or you can mix the panela cheese and olive oil with the soup.