Sherried Tomato Soup:Ree & Leigh{Anne}

  • 1 medium white or yellow onion
  • 6 Tablespoons (3/4 stick) butter
  • Two 14 ounce cans diced tomatoes
  • One 46-ounce bottle of can tomato juice
  • 3 to 6 Tablespoons sugar
  • 1 to 2 Tablespoons chicken base, or 3 chicken bouillon cubes
  • Freshly ground black pepper
  • 1 cup cooking sherry
  • 1 ½ cups heavy cream
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh basil
  1. Dice the onion
  2. Melt the butter in a large pot or Dutch oven
  3. Add onion and cook until translucent
  4. Add diced tomatoes and stir to combine
  5. Add the tomato juice
  6. Next-and this is important-in order to combat the acidity of the tomatoes, add 3 to 6 tablespoons sugar
  7. Now, you’ll want to start on the low side, then taste and add more as needed
  8. Some tomatoes and juice have more of an acid bite than others
  9. Next, add 1 or 2 tablespoons chicken base to the pot
  10. Add freshly ground black pepper
  11. Stir to combine, then heat almost to a boil
  12. Then turn off the heat
  13. Add in the sherry, if desired. I boiled some more after adding the sherry to burn off the alcohol
  14. Add cream
  15. Chop flat-leaf parsley
  16. Chop up a few leaves of fresh basil
  17. Add in the parsley and the basil, and stir together
  18. Add additional black pepper to taste

View the source

This entry was posted in Soups.

Leave a Reply