Sherried Tomato Soup

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 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


  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!