Pioneer Woman - Tomato Soup With Sherry

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 5 tablespoons melted butter
• 1 medium onion, diced
• 1 (46 ounce) can tomato juice
• 2 (14 ounce) cans diced tomatoes
• 1 tablespoon chicken base or 1 tablespoon chicken bouillon
• 3 tablespoons sugar
• 1 cup cooking sherry
• 1 1/2 cups half-and-half or 1 1/2 cups heavy cream
• 1/2 cup chopped fresh basil
• 2 teaspoons dried parsley flakes
• pepper
• crouton (optional)

Recipe

• 1 in a soup pot, saute diced onion in butter until translucent.
• 2 decide how chunky you like your tomato soup. i like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. you can process one or both or neither.
• 3 to the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
• 4 bring to a near boil, then turn off heat.
• 5 add sherry and half-n-half or cream and stir.
• 6 add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). add salt & pepper if needed to your taste.
• 7 top with croutons if desired.