Best Tomato Soup Ever
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Cooking Time:
25 min
Total Time:
25 min
Servings:
6 to 8 servings
Ingredient
11 medium white or yellow onion
26 tablespoons (3/4 stick) butter
3Two 14.5-ounce cans diced tomatoes
4One 46-ounce bottle or can tomato juice
53 to 6 tablespoons sugar
61 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
7Freshly ground black pepper
81 cup sherry, optional
91 1/2 cups heavy cream
101/4 cup chopped fresh basil
111/4 cup chopped flat-leaf parsley
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Nutritional components
- Serving Size1 of 8 servings
- Calories331
- Total Fat26g
- Saturated Fat16g
- Carbohydrates22g
- Dietary Fiber3g
- Sugar16g
- Protein4g
- Cholesterol73mg
- Sodium709mg
Cooking process
Step 1To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Step 2Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Step 3Next - 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.)
Step 4Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Step 5Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Step 6Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Step 7Serve the soup warm!
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