Tomato Soup (Ree Drummond)

By MrsK
February 16, 2016
Tomato Soup (Ree Drummond)

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!


Serves: 8


  • 1 medium white or yellow onion, sliced
  • 6 tablespoons butter (3/4 stick)
  • 2 cans diced tomatoes (14.5 each)
  • 3-6 tablespoons sugar (to neutralize tomato acidity)
  • 3 chicken bouillon cubes
  • black pepper, freshly ground
  • 1 cup sherry (optional, but essential to me!)
  • 1 1/2 cups heavy cream
  • 1/4 cup basil, chopped
  • 1/4 cup flat-leaf parsley, chopped
In This Recipe


  1. Sauté onion in butter until translucent. Add tomatoes, tomato juice, sugar, bouillon, (lots of) ground pepper.
  2. 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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