Recipes

Sherried Tomato Soup

Bisque/Cream 

• Cooking Time: 15
• Servings: 6-8
• Preparation Time: 5
• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 46-ounce bottle of V-8
• 1 28-ounce can of diced tomatoes
• 1 1/2 tablespoons chicken base
• 5 tablespoons sugar
• Fresh ground black pepper
• Pinch of salt, if desired (I omitted this since V-8 contains enough sodium)
• 1 cup cooking sherry
• 1 1/2 cups heavy cream
• chopped fresh parsley, 1 handful
• 3-4 fresh basil leaves, or more if desired

In a large pot, saute diced onions in butter until translucent. Add canned tomatoes.

Add V-8, sugar, salt (if using), and pepper and stir.

Bring soup to a near boil, then turn off heat. Add sherry and cream and stir.

Add parsley and basil to taste.

This is a recipe that I modified from one found on The Pioneer Woman's website -- basically, I used V-8 rather than tomato juice, because V-8 makes everything more interesting I think. Either way, the results are equally delicious!

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Author: The Pioneer Woman

Website Credit: http://thepioneerwoman.com/cooking/