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
For a printer friendly version click here.
Ingredients
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)
Directions
- Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir.
- 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.
- 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.
No comments:
Post a Comment