Tuesday, October 14, 2008

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.

Pioneer Woman


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