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Soups, Stews, and Chilies


Tomato Soup

 

8 Servings


  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 28-ounce can diced tomatoes, undrained
  • 1 46-once bottle tomato juice
  • ¼ cup sugar
  • 3 chicken bouillon cubes
  • ½ teaspoon black pepper
  • ½ cup sherry
  • 1½ cups fat free half and half
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh parsley

Melt the butter in a large pot or Dutch oven over medium heat. Cook onions until translucent, about 3 to 5 minutes.

Add the diced tomatoes, tomato juice, sugar, bouillon cubes, and pepper, and stir to combine. Heat until just starting to bubble, and then add the sherry. Simmer for 10 to 15 minutes, then remove from heat.

Stir in the half and half, basil, and parsley, and serve warm.


Note: For creamy tomato soup, the soup can be pureed in a blender before adding the half and half and herbs, if desired.

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