I was skeptical when I tried this recipe. It comes from Pioneer Woman. I love making soups, but in my mind, soup cooks all day. This tomato soup does not. It's quick. Give it a try and let me know what you think.
1 46 oz. Bottle Tomato Juice
2 cans Petite Diced Tomatoes
1 Onion, diced
6 TBS Butter
3 TBS Sugar
1 TBS Chicken Base
1 cup Cooking Sherry (this is where the flavor comes from)
1-1/2 cup Heavy Cream (in a pinch, I've used sour cream with great results, but to blend, add hot tomato slowly to the sour cream before blending into the soup)
Fresh Chopped Parsley
Salt
Pepper
Sauté diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add chopped, fresh parsley, about 1 TBS. Taste and adjust seasoning if necessary. This is great with PW's Olive Cheese Bread, made gluten free of course.
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