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Soups & Stews

Sherried Tomato Soup

Ingredients

  • 1 medium white or yellow onion
  • 6 tablespoons butter (3/4 stick)
  • Two 14.5-oz cans diced tomatoes
  • One 46-oz bottle or can tomato juice
  • 3 to 6 tablespoons sugar
  • 1 to 2 tablespoons chicken base or 3 bouillon cubes
  • Freshly ground black pepper
  • 1 cup sherry (optional)
  • 1 1/2 cups heavy cream
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped basil

Directions

  1. Dice the onion.
  2. Melt butter in a large pot or Dutch oven.
  3. Add onion and cook until translucent.
  4. Add diced tomatoes and stir to combine.
  5. Add tomato juice and sugar.
  6. Add chicken base and black pepper and heat almost to a boil.
  7. Remove from heat and stir in sherry and cream.
  8. Add parsley and basil.
  9. Serve topped with freshly ground pepper.