BEST TOMATO SOUP EVER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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!
AWESOME TOMATO SOUP!
My friend Catherine turned me onto this recipe. It is so easy and now I can't get enough tomato soup. I made it for another friend of mine who doesn't even like tomato soup and now she buys the cans in the 4 pack.
Provided by Angela Lincoln
Categories < 15 Mins
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Pour 1 can tomato soup and 1 cup milk into sauce pan. Add tarragon, parmesan cheese, pepper. Heat.
- I like to crumble up the butter garlic Ritz crackers into my bowl of soup. I also add a little more shredded cheese to the top.
- Enjoy!
Nutrition Facts : Calories 837.4, Fat 41.4, SaturatedFat 11.8, Cholesterol 39.1, Sodium 2036.9, Carbohydrate 93.5, Fiber 3.6, Sugar 11.5, Protein 24.6
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