Ree Drummond's Best Tomato Soup Ever
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium white or yellow onion6 tablespoons (3/4 stick) butterTwo 14.5-ounce cans diced tomatoesOne 46-ounce bottle or can tomato juice3 to 6 tablespoons sugar1 or 2 tablespoons chicken base, or 3 chicken bouillon cubesFreshly ground black pepper1 cup sherry, optional1 1/2 cups heavy cream1/4 cup chopped fresh basil1/4 cup chopped flat-leaf parsleyRead more at: https://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.html?oc=linkback
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
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. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Read more at: https://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.html?oc=linkback
Serving Size: Makes 6-8 1.5 cups servings
Number of Servings: 8
Recipe submitted by SparkPeople user BADGIRLBLUES.
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. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
Read more at: https://www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever.html?oc=linkback
Serving Size: Makes 6-8 1.5 cups servings
Number of Servings: 8
Recipe submitted by SparkPeople user BADGIRLBLUES.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 14.0 g
- Cholesterol: 41.5 mg
- Sodium: 296.3 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.2 g
- Protein: 3.2 g
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