Sherried Tomato Soup

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

The steps:

  1. Melt butter in large pot. Chop onion and saute until translucent.
  2. Simmer while you chop 10 Roma tomatoes.
  3. Add diced tomatoes to the large pot followed by chicken base, and sugar.
  4. Pour 46 oz. of tomato juice in.
  5. Test plenty.
  6. 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.

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