Easy Creamy Tomato Soup
Whip up this irresistible creamy tomato soup in just 25 minutesperfect for cozy evenings or impressing guests with its rich, balanced flavors that'll have everyone craving seconds!
- Level: Easy
- Yield: 6 to 8 servings
- Nutritional Information Per Serving (1 of 8 servings): Calories 331, Total Fat 26 g, Saturated Fat 16 g, Carbohydrates 22 g, Dietary Fiber 3 g, Sugar 16 g, Protein 4 g, Cholesterol 73 mg, Sodium 313 mg
- Total Time: 25 min
- Active Time: 25 min
Ingredients
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Instructions
- Dice the onion and saut in melted butter in a large pot or Dutch oven until translucent and fragrantyour kitchen will smell amazing already!
- Stir in the diced tomatoes, then pour in the tomato juice for that classic base.
- Balance the acidity with 3 to 6 tablespoons sugarstart low, taste, and add more as needed (I love 6 for perfection!).
- Add 1 or 2 tablespoons chicken base (don't overdo it like I did once with 3!).
- Season generously with freshly ground black pepper, stir, and heat until nearly boiling before removing from heat.
- For extra elegance, stir in sherry, followed by heavy cream, basil, and parsleywatch the colors pop!
- Serve warm and dive into pure comfort. You've just created soup magic!
