A couple of weeks ago, I had a hankering for some tomato soup. Of course, I went where I always go when searching for a recipe: Pioneer Woman. And, like always, she did not disappoint. I shared some soup with Kasey and Matt, but still ate it for almost a week. It’s good and I plan to make it again soon! I already have the ingredients ready to go!
PW’s Sherried Tomato Soup
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
2 Tablespoons Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-½ cup Heavy Cream
Chopped Fresh Parsley (I left this out)
Chopped Fresh Basil
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, 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 seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day.