Sherried Tomato Soup
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.
Pairs Well With
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!