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! —Emilia Rosa
Ingredients
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1
medium white or yellow onion, sliced
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6 tablespoons
butter (3/4 stick)
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2
cans diced tomatoes (14.5 each)
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3-6 tablespoons
sugar (to neutralize tomato acidity)
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3
chicken bouillon cubes
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black pepper, freshly ground
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1 cup
sherry (optional, but essential to me!)
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1 1/2 cups
heavy cream
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1/4 cup
basil, chopped
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1/4 cup
flat-leaf parsley, chopped
Directions
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Sauté onion in butter until translucent. Add tomatoes, tomato juice, sugar, bouillon, (lots of) ground pepper.
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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.
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