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.