Sherried Tomato Soup

  • 1 medium white or yellow onion
  • 6 TBL (3/4 stick) butter
  • Two 14.5-oz cans diced tomatoes
  • One 46-oz bottle or can tomato juice
  • 3-6 TBL sugar
  • 1-2 TBL chicken base, or 3 chicken bouillon cubes
  • Freshly ground black pepper
  • 1 c sherry (optional)
  • 1 1/2 c heavy cream
  • 1/4 c chopped flat-leaf parsley
  • 1/4 c chopped basil
  1. Dice the onion
  2. Melt the butter in a large pot or dutch oven
  3. Throw in the onion and cook until translucent
  4. Now dump in the diced tomatoes and stir to combine
  5. Add the tomato juice and sugar starting on the low side (3-6 TBL)
  6. Next add chicken base and pepper; stir to combine then heat almost to a boil before turning off the heat
  7. Then stir in sherry and cream
  8. Chop a handful of parsley and with a few leaves of basil before stirring into the soup
  9. Top with freshly ground pepper and serve

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