I credit the Pioneer Woman with this concoction. This recipe is found in her cookbook titled The Pioneer Woman Cooks. She adds in 1 cup of sherry at the same time as the heavy cream. Husband is currently on some heavy duty pain pills so we opted out of this add-on tonight. Also, the recipe calls for 3-6 T of sugar. The sugar is to balance out the acidity of the tomatoes, so start with 3 T and adjust as you see fit.
A batch of this wonderful soup and a grilled cheese sandwich make the perfect combination on a cool rainy evening.
What are your favorite toppings for tomato soup?
Ingredients
1 medium onion diced, white or yellow
6 T butter
2 14.5 oz canned diced tomatoes (preferably fire roasted)
1 46 oz bottle/can tomato juice
3-6 T sugar
1-2 T chicken base or 3 chicken bouillon cubes
Black pepper to taste
1 1/2 c heavy cream
1/4 chopped parsley
1/4 chopped basil
Directions
1. Melt the butter in a large pot. Add in the onion and cook until translucent.
2. Throw in the diced tomatoes, tomato juice, and sugar. Taste and adjust sugar.
3. Add chicken base and pepper. Bring to a low boil and turn off the heat.
4. Stir in the heavy cream, sherry if desired, basil, parsley, and more pepper to taste. Serve warm.
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