September 11, 2013

Sherried Tomato Soup

I realize it's a little soon for tomato soup recipes, it's possible that I'm just ready for fall to get here. I love fall, it's my favorite time of the year.  Here's another thing I love, this soup.  I didn't know how I'd like it with the sherry in it but I LOVE it!

Want another little surprise?

My daughter LOVES it.  She does ask me to remove the "chunks" so I strain it and she gobbles it up. That was the most shocking part about this recipe for me.  She asks for it all the time and I can see why.  We all loved it.  The cream takes the acidic bite out of the tomatoes, the sherry gives a wonderful background without overpowering it.

I can't wait to try it with a recipe I saw for grilled cheese croutons.....YUM!

Definitely a new family favorite!

Sherried Tomato Soup
Recipe by ThePioneerWoman

  • 6 Tbsp melted butter
  • 1 whole medium onion, diced
  • 1 bottle (46 oz) tomato juice
  • 2 cans (14 oz) diced tomatoes
  • 1 Tbsp (up to 3 Tbsp) chicken base
  • 3 Tbsp (up to 6 Tbsp) sugar
  • pinch of salt
  • pepper to taste
  • 1 cup cooking sherry
  • 1 1/2 cups heavy cream
  • chopped fresh parsley
  • chopped fresh basil
Cooking Directions
  1. Saute the diced onion in the butter until it's translucent.
  2. Add the tomato juice, diced tomatoes, chicken base, sugar, salt and pepper. Bring to a near boil and then turn off the heat.
  3. Add the cooking sherry, heavy cream, fresh parsley and basil to taste.


Lawrence said...

Great looking tomato Soup.

I am also ready for fall in the Carolinas, the bright color of leafs in the mountains, quite walks at Wrightsville beach, the taste of fresh pumpkin pie and Oktoberfest beer at Old Mecklenburg Brewery.

Looking forward to cooler days and tasting your soup recipe.

Alyssamay's said...

I'm with ya 100%! Thanks for checking out my blog!