Saturday, November 02, 2013

Sherried Tomato Soup

We tried this soup today for lunch and it got a big thumbs up from my hubby.  I thought it was rather tasty but I think it needs some noodles in it.  The flavor is very robust.  We both loved the little chunks of tomatoes in it but I think I will try it blended with an immersion blender next time.  Thanks Judith for this new recipe!

Cathy's Sherried Tomato Soup (via Pioneer Woman)
  • 6 Tablespoons Butter melted
  • 1 Medium Onion Diced
  • 1 bottle (46 Oz.) Tomato Juice
  • 2 cans (14 Oz. Cans) Diced Tomatoes
  • 1 Tablespoon (up To 3 T.) Chicken Base
  • 3 Tablespoons (up To 6 T.) Sugar
  • 1 pinch Salt
  • Black Pepper to taste
  • 1 cup Cooking Sherry
  • 1-1/2 cup Heavy Cream
  • Fresh Parsley chopped
  • Fresh Basil chopped
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.
BTW-My friend omits the sherry and it is still good.  I opted to only use 1/2 C. in it.