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Author Notes: I could never understand how much Americans like tomato soup. Until I ate this one, that is! I fell in love immediately. Just beware that once you start, you can't get enough of it! —MrsK
medium white or yellow onion, sliced
tablespoons butter (3/4 stick)
cans diced tomatoes (14.5 each)
tablespoons sugar (to neutralize tomato acidity)
chicken bouillon cubes
black pepper, freshly ground
cup sherry (optional, but essential to me!)
cups heavy cream
cup basil, chopped
cup flat-leaf parsley, chopped
- Sauté onion in butter until translucent. Add tomatoes, tomato juice, sugar, bouillon, (lots of) ground pepper.
- Heat almost to a boil. Turn heat off. (Can be cooled and kept in refrigerator up to this step.) Add sherry, cream, basil and parsley. Serve hot, warm or cold.