Tomato Soup for the Soul
Try this warming, comforting, soul fulfilling soup for those fall evenings or weekends.
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes (or 8 medium tomatoes diced)
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, (optional)
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and sauté until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
Next – and this is important – in order to counter the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Start low and then add more if needed. Some tomatoes and juice have more of an acidic bite than others.
Next, add 1 or 2 tablespoons chicken stock to the pot. Now you can add lots of freshly ground black pepper. Stir, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
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