Meet the Sullivans: Pioneer Woman's Sherried Tomato Soup

March 10, 2011

Pioneer Woman's Sherried Tomato Soup

Who doesn't love the combination of tomato soup and grilled cheese? It's one of my favorite comfort foods. This recipe is tomato soup at its very best!

I didn't change much about this recipe--I added a dash of cayenne and puréed the soup before letting it boil.

Sherried Tomato Soup
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6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-½ cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Cayenne pepper (optional)

  1. Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir.
  2. This is when I pureed it with my immersion blender, if you don’t have one you can pour the mixture into your blender in batches--but you don’t have to, the soup is great without being pureed.
  3. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste and add a dash or two of cayenne if you like a little spice. Serve immediately with grilled cheese or crusty garlic bread.
Many thanks to the ever inspiring Pioneer Woman for sharing this recipe with the world and keeping it so simple and delicious all at the same time!

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