Wednesday, February 8, 2012

Tomato Soup

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


  • 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.

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