SHERRIED TOMATO SOUP

 

  • Cooking Time: 15
  • Servings: 6-8
  • Preparation Time: 5

Ingredients

  • 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

Directions

  • 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.

Notes

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!

Categories: Bisque/Cream 

Author Credit: The Pioneer Woman

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

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!