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Best tomato soup ever by

I cut this recipe in half.....


1medium onion - diced
6 tbs butter
Two 14.5 ounce cans dices tomatoes
46 ounce can or bottle of tomato juice
3-6 tbs sugar
1-2 tbs chicken base
1 cup sherry -optional
1 1/2 cups heavy cream
1/4 cup chopped basil
1/4 cup chopped basil


Melt butter in a large pot or Dutch oven. Cook onion until translucent. Stir in diced tomatoes and tomato juice. To combat the acidity in the tomatoes, add 3-6 tbs of sugar. Stir in the chicken base and black pepper to taste. Heat to a boil. Turn the heat off. Add the sherry. Stir in the heavy cream. Add the basil and parsley..... and serve!!!

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