tomato soup from ree drummond
(1 rating)
This was so good, the only thing I would change is do a smaller dice on the onions and dice the diced tomatoes a little more. The addition of heavy cream and sherry was very nice indeed. I used both dry basil and parsley and that worked very well.
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(1 rating)
yield
10 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For tomato soup from ree drummond
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1 mdonion, chopped fine
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6 Tbspbutter
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29 oztwo 14.5 oz cans diced tomatoes
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46 oztomato juice
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6 Tbspsugar
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2 Tbspchicken base
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freshly ground black pepper
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1 cdry sherry
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1 1/2 cheavy cream
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1/4 cfresh basil, chopped
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1/4 cfresh parlsey chopped
How To Make tomato soup from ree drummond
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1Dice the onion fine.
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2Melt the butter in a large saucier and add the onion and cook until translucent.
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3Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
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4Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
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5Serve hot. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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