Tomato soup from Ree Drummond

2
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Tomato soup from Ree Drummond

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