tomato soup from ree drummond
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 1 medium onion, chopped fine
- 6 tablespoons butter
- 29 ounces two 14.5 oz cans diced tomatoes
- 46 ounces tomato juice
- 6 tablespoons sugar
- 2 tablespoons chicken base
- - freshly ground black pepper
- 1 cup dry sherry
- 1 1/2 cups heavy cream
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parlsey chopped
How To Make tomato soup from ree drummond
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Step 1Dice the onion fine.
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Step 2Melt the butter in a large saucier and add the onion and cook until translucent.
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Step 3Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
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Step 4Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
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Step 5Serve hot. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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