Real Recipes From Real Home Cooks ®

tomato soup from ree drummond

(1 rating)
Recipe by
Jane Whittaker
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.

(1 rating)
yield 10 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For tomato soup from ree drummond

  • 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 tomato soup from ree drummond

  • 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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