There isn't much more comforting on a cold day than a bowl of soup and a grilled cheese sandwich, is there? Don't be afraid to admit it. Fall is here, it's getting colder outside... you know you want some tomato soup and a grilled cheese. But wait, before you open that can of Campbell's, think about a nice creamy tomato soup with basil. That sounds better, right? Sure it does. Lucky for you, I've got just the recipe for you. Pioneer Woman's Sherried Tomato Soup will hit the spot, and as an extra bonus, it doesn't use any weird ingredients, so you won't have to go to any specialty shops or wander around your grocery store aimlessly trying to find something.
Sherried Tomato Soup
Recipe by Pioneer Woman
Cook & Prep Time - 25 minutes
6 tablespoons melted butter (I used about 4)
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 TBSP chicken base (I omitted)
3 to 6 TBSP sugar
Pinch of salt
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil
Saute diced onions in butter until transluscent. Add canned tomatoes. Stir.
Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat.
Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.