Sherried Tomato Soup

  • Author: Meagan


Divine.  That’s all there really is to say.  Borrowed from Ree Drummond’s book, ‘The Pioneer Woman Cooks’, Brock thinks we should always have this in the fridge – enjoy!



Sherried Tomato Soup

1 medium white or yellow onion, finely diced AND 6 T. butter

1 can (796 mL/28 oz) diced tomatoes

1 can (1.36 L/48 oz) tomato juice

4 T. sugar (or to taste)

2 T. chicken Better than Bouillon

freshly ground pepper, to taste

1 c. sherry (optional – Ree says it also tastes great without it)

2 c. cream

1/4 c. EACH fresh basil AND parsley, chopped


Cook the onion in the butter over medium heat for a few minutes until softened, then add in the diced tomatoes and tomato juice.  The trick to this soup is to always keep it piping hot, but never really let it boil – especially once the cream gets added.  Stir in the sugar and bouillon – both to taste, and then give it all a good grinding of pepper and pour in the sherry.  Keep it hot, but not boiling, and add in the cream, when it’s nicely stirred and good and hot, remove it from the heat and add in the basil and parsley.  Check for seasonings and dish it up – this would be amazing with a good grilled cheese.

  • Category: Soup, Tomatoes


From Meagan's Kitchen

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