It’s snowed off and on here for the last two days, which in my book equals soup for dinner.
Soup on a cold, snowy night just seems to make everything alright. I made Pioneer Woman’s tomato soup and fell head over heals in love with it. Talk about creamy tomato goodness! I’ve been wanting to make it ever since I bought her first cookbook four years or so ago. I finally got around to making it, because I finally remembered to buy a bottle of tomato juice. I’m now kicking myself for not making it sooner. It is truly to die for! Perfect for a snowy, cold winter night.
I served it with some fabulous grilled cheese sandwiches and had house full of happy boys! I did have to put some of it in the blender because I have a couple of the pickiest children in the entire universe, and if they take bite of anything “chunky”, the outcome would not be pretty, and I would have a mess to clean up.
This soup calls for a cup of sherry which she says is fine to leave out and the soup will still be delicious. I only have cooking wines, but I did decided to throw a “splash” of cooking sherry into it while it was cooking (probably only a tablespooon). Not sure how much of a difference it made, but I do know the soup was out-of-this-world good. I has some for my lunch the next day and I think it was even better.
If you need something to warm you up from your head down to your little toes, then I highly recommend this soup.
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes (I used petite diced)
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base , or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry , optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Dice the onion. Melt the butter in a large pot or Dutch oven, throw in the onion and cook until translucent. Add the diced tomatoes and stir to combine. Add the tomato juice.
Stir in 3 to 6 tablespoons of sugar (I used 5 Tbsp.) Now, you'll want to start on the low side, then taste and add more as needed. The sugar helps to combat the acidity of the tomatoes. Next, add 1 or 2 tablespoons chicken base to the pot. Stir and then add in lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Recipe Source: The Pioneer Woman Cooks Cookbook