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creamy tomato basil soup

Okay, this is the BEST tomato soup I have ever had – and that includes Zupa’s, Paradise Bakery, etc. It is just REALLY delicious, and it is actually a SUPER easy recipe.
 
Start with the onions – dice them well!
 
Sautee the onions until they are translucent.
 
The sherry is optional… but I think it makes the soup extra delicious.
 
It’s not a good soup without cream!
Use fresh parsley & basil – much better than dried! 
Creamy Tomato Basil Soup
  • 6 T butter
  • 1 whole medium onion, diced
  • 1 bottle (64 oz.) tomato juice 
  • 2 cans (14.5 oz. each) diced tomatoes
  • 2 chicken bouillon cubes (or more to taste)
  • 3 T sugar (or more to taste)
  • 1 pinch salt
  • freshly ground black pepper, to taste
  • 1/2 cup cooking sherry (optional)
  • 1-1/2 cup heavy cream
  • fresh parsley, chopped
  • fresh basil, chopped
Sautee onions in the butter until they are translucent. Add the tomato juice, diced tomatoes, chicken bouillon, sugar, salt, and pepper. Bring to a slight boil, and then turn down low to simmer. You can add the cream, basil, & parsley at this point and serve it – or, if you are adding the sherry, cook for another 30 minutes without adding the cream, basil, or parsley. For best results, cook for 2 hours. I like to let it simmer while I’m watching a movie or something – it just gets better the longer it simmers. Once you are satisfied with the amount of time the soup has cooked, add the cream, basil, parsley, & serve. You will never need another recipe for tomato soup, I promise!

This recipe is a slightly modified version of The Pioneer Woman’s Sherried Tomato Soup.


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