I love tomato soup. The best part is dipping garlic bread in the soup and crunching on that nice, buttery, flaky bread! At practically every restaurant I go to I get tomato soup- it’s nearly a problem! So I decided to set out for a good recipe. I HIGHLY recommend making with garlic bread!! (hehe)
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3-6 tablespoons sugar
1-2 tablespoons chicken base (or 3 chicken bouillon cubes)
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
- Dice the onion. Melt butter in a large pot or Dutch oven (this one comes in all different colors!). Throw in the onion and cook until translucent.
- Add the diced tomatoes and stir to combine. Add tomato juice.
- Next, to reduce the acidic taste of the tomatoes, add 3 to 6 tablespoons of sugar. Definitely start with 3 and add more as needed! Some tomatoes and juice taste more acidic than others, so sometimes you’ll need more and sometimes less. I always try not to use too much sugar when I cook just to make the meal healthier!
- Add 1-2 tablespoons chicken base to the pot (or bouillon cubes).
- Add black pepper to taste. Stir to combine. Heat almost to a boil, then turn off the heat.
- Pour in the sherry if desired. Stir in cream. Add basil and parsley and stir.
- Serve warm and enjoy!
Give it a shot and let me know what you think!