Tomato soup is an easy and simple soup that goes along great with crackers and grilled cheese! I am not often a fan of soup, but tomato soup and grilled cheeses brings back memories of childhood. A nostalgic tasty, easy meal, so let’s get started!
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
2 tablespoons chicken base
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 start this master piece, dice the onion. Melt the butter in a large. Throw in the onion and cook until translucent it should be smelling great. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. 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.
Next, add 2 tablespoons chicken base to the pot. Now you can add lots of freshly ground black pepper as much as you desire (remember that ground black pepper is a supper food). Stir to combine, then heat almost to a boil. Then turn off the heat.
If you desire stir in the cream. Add the basil and parsley and stir.
Friendly advice would be to make a grilled cheese to enjoy with the soup.