Thursday, September 19, 2013

sherried tomato soup... 30 minutes

the goods:
1 medium yellow onion, chopped
6 tablespoons butter
2 cans (14.5 ounces each) diced tomatoes
1 can (46 ounces) tomato juice
6 tablespoons sugar
3 chicken bouillon cubes
1/2 cup sherry (optional)
1 and 1/2 cups heavy cream
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
Melt the butter in a large pot or Dutch oven. Add the onion and cook until translucent (do not rush this step, you want your onions to be nice and soft). Add the diced tomatoes and stir to combine. Add the tomato juice. Add the sugar (this is to counteract the acidity). Add the bouillon cubes. Season with plenty of freshly ground black pepper. Stir to combine then heat to almost a boil. Add the sherry, let soup boil to cook out the alcohol, then turn off the heat. Add heavy cream and stir to combine. Add parsley and basil and season to taste with freshly ground black pepper.

No comments: