I have never been a fan of tomato soup, except for this version…. yes please! Make this on a cold day, and serve with a slice of warm bread, grilled cheese sandwich, or your favorite panini on the side.
Serves 6-8
Prep time: 10 minutes Cook time: 30 minutes
Ingredients:
1 medium onion, finely diced
6 tablespoons butter, salted or unsalted
2 – 14.5 ounce cans petite diced tomatoes (I prefer the smaller dice)
1 – 46 ounce can or bottle of tomato juice
3 tablespoons sugar
1 tablespoon chicken base, or 3 chicken bouillon cubes
Black pepper, freshly ground if possible
1 cup sherry
1 1/2 cups heavy cream
1/4 cup chopped basil
1/4 cup chopped flat leaf parsley
Gather all ingredients first, and measure cream and sherry.
Finely dice onions.
Melt butter in a large pot or Dutch oven over medium heat, and sauté onions until translucent (about 8-10 minutes). While the onions sauté, chop the basil and parsley…. set aside.
Add diced tomatoes and tomato juice, and stir to combine. Turn heat up to medium high.
Next, add the sugar, chicken base and freshly ground black pepper (I love pepper, so I use about 2 teaspoons). Stir to combine and let it come just to a simmer.
Off the heat, add the sherry and cream…. stir to combine and move back onto medium heat after combined.
Now, add the basil and parsley, and taste. I usually add more black pepper at this point, but I like pepper in this dish. Keep warm until ready to serve.