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Thursday, November 20, 2008

Sherried Tomato Soup

I love soup in the winter! Nothing is better then tomato soup and grilled cheese sandwiches. This time I decided to make a "grown up" version by adding alcohol to both. Actually, that is how it worked out, but anyway... on to the soup recipe.


Sherried Tomato Soup

Ingredients:
6 tbsp butter (I used low fat)
1 medium onion, diced
1 46 oz bottle or can tomato juice
28 oz can diced tomatoes (or 3 1/2-4 cups fresh, diced tomatoes)
1-3 tbsp chicken base (I used one)
3-6 tbsp sugar
Pinch of salt
Lots of ground black pepper
1 cup cooking sherry
1 1/2 cups heavy cream (I used half and half)
chopped fresh parsley
chopped fresh basil
(I subbed 2 tbsp dried parsley and 1 tbsp dried basil)

Directions:Melt butter in a stockpot. Saute onions until translucent. Add tomatoes, tomato juice, chicken base, sugar, salt and pepper, mixing well. Bring to just a boil then turn off heat.

Stir in sherry and cream. Add parsley and basil to taste.

The soup turned out very nice and fresh tasting, not too rich or heavy (although I did omit the heavy cream). It was perfect with the grilled cheese sandwiches.

This recipe is from the amazing Pioneer Woman!

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C + C Marriage Factory: Sherried Tomato Soup

Sherried Tomato Soup

I love soup in the winter! Nothing is better then tomato soup and grilled cheese sandwiches. This time I decided to make a "grown up" version by adding alcohol to both. Actually, that is how it worked out, but anyway... on to the soup recipe.


Sherried Tomato Soup

Ingredients:
6 tbsp butter (I used low fat)
1 medium onion, diced
1 46 oz bottle or can tomato juice
28 oz can diced tomatoes (or 3 1/2-4 cups fresh, diced tomatoes)
1-3 tbsp chicken base (I used one)
3-6 tbsp sugar
Pinch of salt
Lots of ground black pepper
1 cup cooking sherry
1 1/2 cups heavy cream (I used half and half)
chopped fresh parsley
chopped fresh basil
(I subbed 2 tbsp dried parsley and 1 tbsp dried basil)

Directions:Melt butter in a stockpot. Saute onions until translucent. Add tomatoes, tomato juice, chicken base, sugar, salt and pepper, mixing well. Bring to just a boil then turn off heat.

Stir in sherry and cream. Add parsley and basil to taste.

The soup turned out very nice and fresh tasting, not too rich or heavy (although I did omit the heavy cream). It was perfect with the grilled cheese sandwiches.

This recipe is from the amazing Pioneer Woman!

Labels: