I cannot believe how the addition of cooking sherry changed the dynamics of tomato soup. This soup is rich, creamy, and ever so flavorful. You seriously won’t be able to put your spoon down.
Check out what my friends over at The Pioneer Woman had to say about this recipe:
My friend, Cathy, makes a version of this soup and any time I’ve eaten it, my eyes have closed and I’ve sighed with a deep, deep sense of solemnity and peace. It’s a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it’s made extra special by an addition of yummy onion. ”
Yep. Ree isn’t telling stories. My eyes totally closed when I took my first bite of this soup and yours will, too.
Ingredients
28-32oz can Hunt’s crushed tomatoes
14oz petite diced tomatoes
1 small onion, finely diced
2T Land O Lakes butter
2 cups College Inn chicken stock
1pt Borden half and half
pinch Arm & Hammer baking soda
Morton salt and McCormick pepper to taste
Instructions
In large pan or dutch oven, saute onion in butter until soft
Add tomatoes, stock and salt and pepper and cook until warmed through
Add baking soda and stir to combine
Add half and half and lower temp and heat to warm through
taste and add more salt and pepper as needed
*the TYPE of tomatoes in this is key, really, so, while subs can be made, I hope you try it just like this, first. 🙂
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Quick Tip: Serve this soup with grilled cheese sandwiches for a complete meal. Yum!
Thank you to Group Recipes for this awesome recipe!
I can my own tomatoes, and I make my own stock/broth. I am anxious to try this as I have never been able to eat the canned version of tomato soup and everyone always raves about how wonderful it is. I will probably add some basil and garlic along with the sherry.
Instead of serving this with grilled cheese SANDWICHES, try it with grilled-cheese CROUTONS! To die for!! When I make the croutons, I make tons of ’em and freeze what we don’t eat.
http://www.closetcooking.com/2011/11/grilled-cheese-croutons.html