Sherried Tomato Soup Recipes

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PIONEER WOMAN - TOMATO SOUP WITH SHERRY



Pioneer Woman - Tomato Soup With Sherry image

This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.

Provided by appleydapply

Categories     Vegetable

Time 25m

Yield 12 cups, 8 serving(s)

Number Of Ingredients 12

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)

Steps:

  • In a soup pot, saute diced onion in butter until translucent.
  • 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.
  • To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
  • Bring to a near boil, then turn off heat.
  • Add sherry and half-n-half or cream and stir.
  • 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.
  • Top with croutons if desired.

Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8

BEST TOMATO SOUP EVER



Best Tomato Soup Ever image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

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 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Steps:

  • 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 as needed. Some tomatoes and juice have more of an 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!

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