Marry Thompson This Sherried Tomato Soup Recipe is a rich and velvety recipe, which is made with canned tomatoes, a splash of sherry, and heavy cream. It’s the ultimate comfort food, ready in about 25 minutes.
Jump to RecipeSherried Tomato Soup Recipe Ingredients
- 6 Tbsp. Melted Butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14.5 Oz. each) Diced Tomatoes
- 1 Tbsp. (up to 3 Tablespoons) Chicken Base or Bouillon
- 3 Tbsp. (up to 6 Tablespoons) Sugar
- 1 pinch Salt
- Black Pepper To Taste
- 1 cup Cooking Sherry
- 1 1/2 cups Heavy Cream
- Chopped Fresh Parsley
- Chopped Fresh Basil
How To Make Sherried Tomato Soup
- Sauté the onion: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring, until the onion is soft and translucent, about 5-7 minutes.
- Build the soup base: Add the canned diced tomatoes, tomato juice, chicken base, sugar, a pinch of salt, and a few grinds of black pepper to the pot. Stir everything together.
- Simmer the soup: Bring the mixture to a near boil, then turn off the heat completely.
- Add the finishing touches: Stir in the cooking sherry and the heavy cream until well combined. Add the chopped fresh parsley and basil.
- Season and serve: Taste the soup and adjust the seasonings as needed. You may want to add more chicken base for savoriness, more sugar for sweetness, or more salt and pepper. Serve hot with crusty bread.
Recipe Tips
- How to get a smoother soup? For a perfectly smooth, velvety texture, you can use an immersion blender to puree the soup after it has simmered, right before you add the sherry and cream. If using a regular blender, be careful and work in batches, as hot liquids can expand.
- Can I use a different kind of sherry? Yes. While cooking sherry is convenient, using a dry drinking sherry like Fino or Manzanilla will add a more complex, nutty flavor to the soup.
- Why add sugar to tomato soup? Canned tomatoes can be quite acidic. The sugar helps to balance that acidity and creates a richer, more well-rounded tomato flavor. Adjust the amount to your personal taste.
- What is chicken base? Chicken base (like Better Than Bouillon) is a concentrated paste of chicken stock. It adds a much deeper, more savory flavor than bouillon cubes or some liquid broths.
What To Serve With Sherried Tomato Soup
This rich and creamy soup is a classic for a reason. It’s perfect for dipping and pairs wonderfully with:
- A classic grilled cheese sandwich
- Warm, crusty bread or buttery garlic bread
- A simple green salad with a light vinaigrette
- Crispy, homemade croutons
How To Store Sherried Tomato Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors are often even better the next day! Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Be careful not to let it boil, as this can cause the cream to separate.
Sherried Tomato Soup Nutrition Facts
- Calories: 380kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 14g
- Sodium: 1200mg
- Fiber: 4g
- Sugar: 25g
Nutrition information is estimated per serving and may vary based on specific ingredients used.
FAQs
Yes. If you prefer not to use sherry, you can simply omit it. The soup will still be a delicious creamy tomato soup. You could add an extra splash of chicken broth in its place.
Absolutely. To make it vegetarian, substitute the chicken base with a vegetable base or vegetable bouillon.
Freezing soups with a high dairy content can sometimes be tricky, as the texture can become grainy upon thawing. If you plan to freeze it, you might consider leaving out the cream, freezing the tomato base, and then adding the cream when you reheat it for the best results.
Try More Recipes:
Sherried Tomato Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings10
minutes20
minutes380
kcalA rich, creamy, and velvety tomato soup with a sophisticated splash of sherry, perfect for a cozy and comforting meal.
Ingredients
6 Tbsp. Butter
1 Medium Onion, Diced
1 (46 Oz.) bottle Tomato Juice
2 (14.5 Oz.) cans Diced Tomatoes
1-3 Tbsp. Chicken Base
3-6 Tbsp. Sugar
Salt and Pepper
1 cup Cooking Sherry
1 1/2 cups Heavy Cream
Fresh Parsley and Basil
Directions
- In a large pot, melt butter and sauté the diced onion until translucent.
- Stir in the tomato juice, diced tomatoes, chicken base, sugar, salt, and pepper.
- Bring the mixture to a near boil, then turn off the heat.
- Stir in the sherry and heavy cream until well combined.
- Add the fresh parsley and basil.
- Taste and adjust seasonings as needed before serving hot.
Notes
- For a perfectly smooth soup, use an immersion blender before adding the cream and sherry.
- The amount of sugar and chicken base can be adjusted to your personal preference.
- This soup is even better the next day as the flavors have more time to meld.
- Don’t boil the soup after adding the cream, as it can cause it to curdle.