Tomato soup from Ree Drummond

★★★★★ 1 Review
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

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.

serves 10
prep time 10 Min
cook time 20 Min
method Stove Top


  • 1 md
    onion, chopped fine
  • 6 Tbsp
  • 29 oz
    two 14.5 oz cans diced tomatoes
  • 46 oz
    tomato juice
  • 6 Tbsp
  • 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

How To Make

  • 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.

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