Best Tomato Soup Ever
This soup is amazing! Dovetailing Tip: For an easy dinner use pre-make the soup the day before. It heats up really well.
Cook time:
Serving size: 6
Calories per serving: 906
Ingredients:
Serving size: 6
Calories per serving: 906
1 medium white yellow onion
6 tablespoons butter
2-14.5 cans diced tomatoes
46 ounces tomato juice
3 tablespoons sugar
1 to 2 tablespoons chicken bouillon base or 3 chicken bouillon cubes
black pepper
1 cup sherry optional
11/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley chopped flat-leaf parsley
Directions:
To begin, dice the onion. 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 - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Source: foodnetwork.com
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
