Sherried Tomato Soup

This Sherried Tomato Soup is completely fabulous! Simple to make, but decadent and incredibly delicious!

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.

Enjoy!

Sherried Tomato Soup

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• Total Time: 30 minutes

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Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
4. Serve the soup warm!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soups/Chili

Recipe Source: The Pioneer Woman Cooks Cookbook