Wednesday, September 17, 2008

Tomato Soup: All Grown Up

Imagine your old, regular can of Campbell's Tomato Soup. Now add some onion, tomato chunks, a little cream, and a whole lotta sherry! Voila!

This is another one of Pioneer Woman's fabulous recipes. I loved it but my husband was a bit thrown off by the sherry. Whatever, more for me. It's a great way to get rid of some of those excess tomatoes that everyone is throwing at you right now!

Sherried Tomato Soup
Source: Pioneer Woman Cooks
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6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes (or 3 1/2-4 cups fresh, diced tomatoes)
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar (used splenda)
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream (used light cream)
chopped fresh parsley
chopped fresh basil


1. Melt butter in a stockpot and saute onions until translucent. Add tomatoes, tomato juice, sugar, salt and pepper. Stir thoroughly. Bring to a boil and turn off heat.

2. Add in sherry and cream and stir. Add parsley and basil to taste. (I added 2 T dried parsley and 1 T. dried basil)

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