Tomato soup from Ree Drummond

Jane Whittaker

By
@janenov46

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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Comments:

Serves:

10

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 medium
onion, chopped fine
6 Tbsp
butter
29 oz
two 14.5 oz cans diced tomatoes
46 oz
tomato juice
6 Tbsp
sugar
2 Tbsp
chicken base
freshly ground black pepper
1 c
dry sherry
1 1/2 c
heavy cream
1/4 c
fresh basil, chopped
1/4 c
fresh parlsey chopped

Directions Step-By-Step

1
Dice the onion fine.
2
Melt the butter in a large saucier and add the onion and cook until translucent.
3
Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
4
Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
5
Serve hot.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American