Monday, August 27, 2012

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. 

[Scroll to bottom for complete 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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