I love tomato soup and grilled cheese sandwiches. I thought, with the weather turning colder and it being kind of rainy, it’s the perfect time for this meal! So, OF COURSE it warms up and the sun is shining and everything, but so what! I am always looking for a great (easy) tomato soup, and this one is a keeper! I wasn’t sure if I liked sherry or not, but turns out I do! At first Toby said “wow, you can really taste the alcohol!” I said, “oh no, is it bad??” And Toby kept eating. I asked him several times if there was anything he would change about it, and he said no way. Liam wanted to add his 2 cents as well. He said “no grass”. I think he was referring to the basil and parsley. I did substitute vegetarian chicken base instead of the real thing. Try this one!
rating: 9.4
Sherried Tomato Soup
(www.thepioneerwoman.com)
Ingredients:
6 tbsp melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tbsp chicken base
3 to 6 tbsp sugar
Pinch of salt
Black Pepper
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil
Directions:
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.
