1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5 ounce cans diced tomatoes

One 46 ounce bottle or can tomato juice

3 to 6 tablespoons sugar

1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes

Freshly ground black pepper

1 cup sherry, optional

1  1/2 cup heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped flat-leaf parsley

To begin, dice the onion.  Melt the butter in a large pot or Dutch oven.  Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine.  Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar.  Now, you'll want to start on the low side, then taste and add more if needed.  Some tomatoes and juice have more of a acidic bite than others (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot.  I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper.  Stir to combine, then heat almost to a boil.  Then turn off the heat.

Add in the sherry if desired.  Stir in the cream.  Add the basil and parsley and stir.

Serve the soup warm!

...Courtesy of Ree Drummond

Views: 23

Members

Birthdays

There are no birthdays today

take a bite out of life ;-)

Events

Badge

Loading…

© 2019   Created by Hetty.   Powered by

Badges  |  Report an Issue  |  Terms of Service