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

How to Make Tomato soup from Ree Drummond

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.

Printable Recipe Card

About Tomato soup from Ree Drummond

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




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