The Pioneer Woman’s Sherried Tomato Soup

Sometimes you just can’t improve upon perfection. I keep wanting to change this… but I can’t, because I love it, just like this, every time. It’s creamy and rich, warm and soothing. I want to eat it on cold days, windy days, sad days, happy days, light days, each day… It’s brilliant for having company, because it makes the kind of statement that I want to send; “Thank you for coming. Here, have something lovely. Please come again.” It feels slightly elevated because of the sherry, all grown up- you know. But it captures the essence of childhood comfort food. It’s completely foolproof.

As organic as possible: (My spin)

1 medium white or yellow Onion, diced

6 Tbsp (3/4 stick) Butter

2 – 14.5 oz cans diced Tomatoes

1 – 46 oz bottle or can Tomato juice

3 to 6 Tbsp Sugar (She and I like 6)

1 or 2 Tbsp Chicken base or 3 Chicken bouillon cubes (I’ve used Beef in a pinch, and it was good too)

Freshly ground Black pepper

1 cup Sherry (optional) (but encouraged)

1 1/2 cups heavy Cream

1/4 cup flat-leaf Parsley*, chopped

1/4 chopped Basil*, chiffonade (or chopped)

 

Melt the butter in a large pot or dutch oven. Throw in the onion and cook until translucent.  Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next, add the sugar (it combats the acidity). Then add the chicken base and plenty of black pepper. Stir. Heat almost to a boil, then turn off the heat.

This part is completely ad-libbed; but, if I am making this ahead I like to make it to this point and keep it on low. Or if eating right away… continue.

Now it’s time for the sherry (and this I do play with depending on my crowd). Pour in the cream, stir. Add the herbs, more black pepper, give it a whirl and serve.

*Side note: I make this even without having fresh herbs at times, and it’s delicious.

Your guests are going to love you- you are going to love you.

The Pioneer Woman’s Sherried Tomato Soup

Ingredients

  • 1 medium white or yellow Onion, diced
  • 6 Tbsp (3/4 stick) Butter
  • 2 - 14.5 oz cans diced Tomatoes
  • 1 - 46 oz bottle or can Tomato juice
  • 3 to 6 Tbsp Sugar (She and I like 6)
  • 1 or 2 Tbsp Chicken base or 3 Chicken bouillon cubes (I've used Beef in a pinch, and it was good too)
  • Freshly ground Black pepper
  • 1 cup Sherry (optional) (but encouraged)
  • 1 1/2 cups heavy Cream
  • 1/4 cup flat-leaf Parsley*, chopped
  • 1/4 chopped Basil*, chiffonade (or chopped)

Instructions

  1. Melt the butter in a large pot or dutch oven. Throw in the onion and cook until translucent.
  2. Now dump in the diced tomatoes and stir to combine.
  3. Add the tomato juice. Next, add the sugar (it combats the acidity).
  4. Then add the chicken base and plenty of black pepper.
  5. Stir. Heat almost to a boil, then turn off the heat.
  6. Now it's time for the sherry (and this I do play with depending on my crowd).
  7. Pour in the cream, stir. Add the herbs, more black pepper, give it a whirl and serve.
https://sadiesnest.com/the-pioneer-womans-sherried-tomato-soup/

 

34 comments

  1. Soup is always a favorite…not sure why I’ve never made homemade tomato soup. Will try this one. I use Marsala as my go-to wine in sauces and soups, will maybe substitute it here for the sherry. Thanks. ☺

  2. I love tomato soup. (Come to think of it most soups.) I think in someways it’s really underrated. Maybe because Campbell’s soups (while not bad) are so middle of the road uninspiring. Plus you seldom see tomato soup on a restaurant menu. BUT this one sounds delicious.

Leave a Reply