Sherried Tomato Soup

Submitted by kmergirl

"It’s a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it’s made extra special by an addition of cooking sherry, which is found in the vinegar aisle in the grocery store. And it’s one of those soups that can be altered to become uniquely yours: just stand over the stove and stir, tasting occasionally and adding a little bit of this, a little bit of that, until the taste is just right for you."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 6 tablespoons butter
• 1 medium onion, diced
• 46 ounces tomato juice
• 2 (14 ounce) cans diced tomatoes
• 1 -3 tablespoon chicken base
• 3 -6 tablespoons sugar
• 1 pinch salt
• black pepper
• 1 cup cooking sherry
• 1 1⁄2 cups heavy cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

directions

1. Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Reviews

[Brooke the Cook #1]

This recipe is amazing and originally came from The Pioneer Woman <br/>http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/