There is nothing in the whole wide world that says “Comfort Food” like creamy, rich, tomato soup. It’s like a bowlful of warm hugs on a cold winter day. When I am feeling a bit under the weather, this is what I reach for first. It’s kind of a family tradition too. Tomato soup was my Grandpa Burchett’s favorite soup and also my Uncle Dinny’s favorite, so it only stands to reason that I love it just as much. I have tweaked this recipe over the years by adding an extra boost of vegetables and a layer or 2 of extra flavor using some garlic and finishing with a healthy glug of Sherry Wine. I’m done tweaking with it now as I just don’t see how it can get any better!
Secret Ingredient….ssshhhhhh.
Comforting And Creamy Tomato Soup
Chase that winter cold away with this delectable pot of goodness! Full of healthy vegetables that have been pureed. Then nicely seasoned with Basil and Parsley, and finished with Sherry and Heavy Cream. Pure heaven in a soup bowl! I can't tell you how much we love this soup. It is easy to prepare, inexpensive and makes over 2 1/2 quarts! Go ahead and nourish your inner child with this one. Classically served with a grilled cheese sandwich, but not for me. I will have an egg salad sandwich ready for dunking every time! A nice hunk of warm, buttered French Bread is perfect and the kiddos will love a PB&J sammich alongside their soup. Try topping it off with grated cheese or croutons or even a dollop of sour cream. It's all good!
Ingredients
- 2 Large Garlic Cloves minced
- 1 Cup onion chopped fine
- 1 Stalk Celery chopped fine
- 1 Medium Carrot chopped fine
- 4 TBSP Butter
- 2 TBSP olive oil
- 2 -14 oz cans diced Tomatoes
- 2 Cups Vegetable Juice Cocktail Low Sodium, like "V-8"
- 1 14 oz can Chicken Broth
- 3 TBSP sugar ***Depends on the sweetness of your tomatoes. Tastethen add the sugar. May need more or less
- 2 Tsp Dried Parsley
- 1 Tsp dried Basil
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 2/3 Cup Sherry I don't recommend Cooking Sherry
- 1 Cup Heavy Cream
Instructions
- Start by finely chopping up the Garlic, Onions, Celery and Carrot. In a large kettle, melt the Butter and Olive Oil together. Add the chopped Carrot and cook for about 4 minutes until softened. Then add the celery, onion and Garlic. I cook the carrot first as it takes a bit longer than the other veggies.
- Saute the vegetables about another 5 minutes until soft and translucent. Stir frequently to prevent burning. Then get out your Food Processor. ( Or Blender)
- Add the cooked vegetables to the Food Processor and pour in 1 can of Diced Tomatoes. Process until the mixture is nice and smooth.
- Return the mixture to the kettle and continue to cook over medium heat while adding the 2nd can of Diced Tomatoes.
- Slowly pour in the Vegetable Juice Cocktail and stir to combine. Increase heat to a low boil, then reduce and simmer.Looking good!
- Pour in the Chicken Broth and stir to combine. Add the Salt, Pepper, Parsley and Basil. Keep this simmering!
- Add the Sugar. Simmer this mixture for about 30 minutes to give the flavors a chance to meld together.
- Finally, add the Sherry WIne and the Heavy Cream. Let this all cook at a low simmer for 10 minutes and Viola,.....it's done!
Tried this recipe?Let us know how it was!
Well, I’ll be making this. I’ll just replace the chicken broth with veggie broth. I love tomato soup wth a grilled cheese sandwich.
Hi Sharon,
Let me know how you like it with vegetable broth! I love it because it goes together fast and it’s still delicious!
I think it may be time to post a few totally Vegetarian dishes for my non meat eating friends!
Hugs,
Karen, TJG