Dinner tonight was a Sherried Tomato Soup I made, based off of the Pioneer Woman’s recipe.
My husband and I both dislike typical tomato soup. I don’t know what compelled me to make this, but it was a huge success.
(The baby had her own version of the soup. With plenty of bread for dipping, to trick her into eating it. And taken from the pot before I added the large quantities of sherry.)
Sherrried Tomato Soup is easy, it took me 30 minutes from start to finish, and was so good!
- 6 Tablespoons Melted Butter
- 1 medium Onion, Diced
- 46 Oz. of Tomato Juice
- 10 Diced Roma Tomatoes
- 2 Tablespoons Chicken Base
- 4 Tablespoons Sugar
- Salt and Black Pepper to taste
- 1 cup Cooking Sherry
- 1-1/2 cups Heavy Cream
- Top with plenty of chopped fresh parsley and basil
- Serve with a side of sour dough bread and a sprinkle of parmesan cheese
- Melt butter in large pot. Chop onion and saute until translucent.
- Simmer while you chop 10 Roma tomatoes.
- Add diced tomatoes to the large pot followed by chicken base, and sugar.
- Pour 46 oz. of tomato juice in.
- Test plenty.
- Bring the soup to a near boil. Add in sherry and simmer for just a minute. Turn off heat and add cream, stir and cover.
Serve soup steaming hot, sprinkled with parmesan, chopped basil and parsley. And a side of toasted, buttered sourdough bread.