I have been so excited to try the sherried tomato soup that The Pioneer Woman posted recently on her cooking site. It sounded so good and I LOVE tomato soup! However, no one else in my house shares my love and I could not make this huge pot for just myself.
Well this past weekend, my Mom came down to our part of Tennessee to watch HJ's first soccer game. It was a cold, rainy day and just perfect for tomato soup. Luckily my Mom loves tomato soup too! After the game, we all trouped home and I made this wonderful soup and would encourage any of you to do the same. It is soooooo good! I even made some healthy changes to it.
First I cut the butter by half. Then I decided on no onions in the soup. This wasn't really for health reasons but more because I don't just love onions. Then, because the kids would not be eating the soup, I substituted Splenda for the sugar. Lastly, instead of heavy cream in the soup, I used low fat milk. Oh, and of course I used my favorite Muir Glen fire roasted tomatoes because it doesn't get any better than those tomatoes! It all made for one incredibly, delicious, satisfying soup! (In case you are afraid of the cooking sherry, I promise it doesn't taste like any alcohol is in the soup, it just gives it a rich, sweet flavor!) You won't regret making this soup!
Here is the full version of the recipe (does not include the changes I made above):
Sherried Tomato Soup
6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil
Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day. Then close your eyes. And give thanks for soups like this.
Tuesday, April 1, 2008
Posted by Nashvillians Now at 2:51 PM