| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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 to 6 tablespoons sugar
- 1 or 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
Instructions
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)
- Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
- Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
- Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
- Serve the soup warm!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 331 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 313 mg |
Reviews
This was so easy. My family had mixed reviews. I love sherry but an entire cup was so powerful. Next time I think I’ll start with 1/4 c and go up from there. Otherwise it was very good!
The best tomato soup I’ve ever had. This is restaurant quality and very easy to make. Love it and make it often.
BEST TOMATO SOUP! This has been a go to soup I have made for a few years! The Sherry makes this soup! Delicious! A must try!
I LOVE tomato soup but have not made a recipe that has been the “one” yet. Until now. I was very skeptical when I saw how simple this recipe and the ingredients were. The last tomato soup I made I spent hours on it, chopping fresh tomatoes, oven roasting them etc. Anyways, long story short. This was REDICULOUSLY simple and literally not on the best tomato soup I’ve ever made, but probably even the best soup i’ve ever made. Hubby agreed. And I make alot of soups! The only changes I made were to use V8 juice (because it’s what I had, and I’d 100% use it again), added some costco pesto (maybe about 3 heaping tablespoons) as well for a bit more of a kick of “freshness” and I did also add a bit of italian seasoning. I did add the sherry because I had it on hand and I liked the subtle flavour it added. I used 4 tbsp of sugar for the record and 3 knorr chicken bullion cubes. It was literally perfection! Thank you Ree!!
I’m skeptical of any recipe that calls itself the “best ever”, but this recipe was legitimately so good. Quick and delicious!!
Excellent soup
This quick and easy recipe is a huge hit! It tastes so rich and delicious, like it took hours. A few little tweaks, like we all do and 100% delicious and satisfying.
I made tomato soup for the first time and it came out DELICIOUS. This was the easiest recipe I ever had to follow. I used my immersion blender on it to make it smooth. I only used 3 tablespoons of sugar. It was perfect.
Thank you
Thank you
I made this with home grown tomatoes and found it did not need any sugar. However I could see if I was using store canned tomatoe product that the recipe might benefit from the addition of sugar. I used a vegan chicken flavored broth and made my own cashew cream. Hubby and I both really enjoyed this recipe. An easy and very pretty soup. A great way to use up those garden tomatoes.
This was a really good tomato soup recipe, except way too sweet with that much sugar! Even my super sweet tooth teenagers thought it was too sweet and I only used about a 3 1/2 Tablespoons of sugar. 1T would have been plenty! Especially if you’re adding the Sherry, which adds sweetness as well. I also did about 3/4 c Sherry instead of the full cup. Everything else was delicious bout it and it had great flavor. I’ll definitely make it again, just with less sugar. I did add a little rosemary and garlic as well, they both added a nice, subtle extra flavor.