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I made HALF of this recipe so don't forget the notes in brackets [] are my changes I made to HALF of this recipe...
It's very, very good and very quick to put together. Has tons of good reviews online on the Food Network site, too.
Best Tomato Soup Ever
Recipe from Ree Drummond, The Pioneer Woman
1 medium white or yellow onion
6 Tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes [I used fire-roasted diced tomatoes]
One 46-ounce bottle or can tomato juice [I used V-8]
3 to 6 Tablespoons sugar [I used one Tablespoon]
1 or 2 Tablespoons chicken base, or 3 chicken bouillon cubes [I used 2 Tbls.]
Freshly ground black pepper
1 cup sherry, optional [I used a generous 1/4 cup dry sherry]
1-1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. [I seasoned here with black pepper]
2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
3. 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.) [I wasn't used to the acidity of tomatoes bothering us so I only used 1 Tbl. of sugar]
4. Next, add 1 or 2 Tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. [I used 2 Tbls. Better Than Bouillon Low-Salt Chicken Base]
5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. [I used dry sherry and cut it to a generous 1/4 cup.]
7. Serve the soup warm!
It's very, very good and very quick to put together. Has tons of good reviews online on the Food Network site, too.
Best Tomato Soup Ever
Recipe from Ree Drummond, The Pioneer Woman
1 medium white or yellow onion
6 Tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes [I used fire-roasted diced tomatoes]
One 46-ounce bottle or can tomato juice [I used V-8]
3 to 6 Tablespoons sugar [I used one Tablespoon]
1 or 2 Tablespoons chicken base, or 3 chicken bouillon cubes [I used 2 Tbls.]
Freshly ground black pepper
1 cup sherry, optional [I used a generous 1/4 cup dry sherry]
1-1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. [I seasoned here with black pepper]
2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
3. 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.) [I wasn't used to the acidity of tomatoes bothering us so I only used 1 Tbl. of sugar]
4. Next, add 1 or 2 Tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. [I used 2 Tbls. Better Than Bouillon Low-Salt Chicken Base]
5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. [I used dry sherry and cut it to a generous 1/4 cup.]
7. Serve the soup warm!
