TOMATO SOUP FROM REE DRUMMOND
This was so good, the only thing I would change is do a smaller dice on the onions and dice the diced tomatoes a little more. The addition of heavy cream and sherry was very nice indeed. I used both dry basil and parsley and that worked very well.
Provided by Jane Whittaker
Categories Vegetable Soup
Time 30m
Number Of Ingredients 11
Steps:
- 1. Dice the onion fine.
- 2. Melt the butter in a large saucier and add the onion and cook until translucent.
- 3. Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
- 4. Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
- 5. Serve hot.
TOMATO SOUP 2.0
Provided by Ree Drummond : Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the garlic bread croutons: Preheat the oven to 425 degrees F.
- Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside.
- For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream.
- Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side.
PIONEER WOMAN - TOMATO SOUP WITH SHERRY
This is my favorite recipe adapted from the Pioneer Woman. A decadent lunch! I tweaked it a little from her original: I reduced the sodium and fat by reducing the chicken base and butter, and changing the heavy cream to half-n-half. And I thought way more fresh basil was needed to make it taste spectacular.
Provided by appleydapply
Categories Vegetable
Time 25m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, saute diced onion in butter until translucent.
- Decide how chunky you like your tomato soup. I like to process one of the cans of tomatoes briefly in the food processor to chop up the tomatoes more finely. You can process one or both or neither.
- To the pot, add canned tomatoes, tomato juice, sugar, chicken base or bouillon, and pepper and stir.
- Bring to a near boil, then turn off heat.
- Add sherry and half-n-half or cream and stir.
- Add parsley and basil. (or, you can save the basil to sprinkle on top of each bowl of soup). Add salt & pepper if needed to your taste.
- Top with croutons if desired.
Nutrition Facts : Calories 326.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 35.9, Sodium 755.3, Carbohydrate 25.6, Fiber 2.4, Sugar 16.2, Protein 3.8
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