As promised, I am back with the tomato soup recipe.
I found this recipe from none other then the "Pioneer Woman" cookbook.
Image and recipe from Pioneer Woman
Ingredients
- 6 Tablespoons Melted Butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14 Oz. Cans) Diced Tomatoes
- 1 Tablespoon (up To 3 Tablespoons) Chicken Base
- 3 Tablespoons (up To 6 Tablespoons) Sugar
- 1 pinch Salt
- Black Pepper To Taste
- 1 cup Cooking Sherry (I did not add this and it was still AWESOME!!) Next time I will put the sherry in.
- 1-1/2 cup Heavy Cream
- Chopped Fresh Parsley
- Chopped Fresh Basil
Preparation Instructions
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, 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 seasonings 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.
I made this soup two days before. The longer this soup sits the better it tastes.
I tripled this recipe.
Adjust other seasonings 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.
I made this soup two days before. The longer this soup sits the better it tastes.
I tripled this recipe.