Best. Tomato. Soup. Ever. Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium white or yellow onion.
6 tablespoons (3/4 stick) unsalted butter
Two 14.5 ounce cans diced tomatoes
One 46 oz. bottle or can tomato juice
6 tablespoons sugar
1 or 2 tablespoons chicken base (I use a product called "Better Than Bullion" available in most grocery stores.
1 cup dry sherry
1.5 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf (Italian) parsley
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Directions: |
Directions:Dice the onion. Melt butter in large pot or Dutch oven. Throw in the onion and cook until translucent.
Dump in the diced tomatoes and stir to combine. Add the tomato juice.
Add sugar; trust me: you need this much to combat the acidity of the tomatoes.
Add the chicken base.
Add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: As a big tomato soup lover I was excited to get this recipe. Danny says it's his mother's recipe and he eats it often in the winter.
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