MM: Tomato Soup

tomato soup image

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


  1. 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.
  2. Add the diced tomatoes and stir to combine. Add tomato juice.
  3. 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!
  4. Add 1-2 tablespoons chicken base to the pot (or bouillon cubes).
  5. Add black pepper to taste. Stir to combine. Heat almost to a boil, then turn off the heat.
  6. Pour in the sherry if desired. Stir in cream. Add basil and parsley and stir.
  7. Serve warm and enjoy!

Give it a shot and let me know what you think!