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 of tomato juice
- 3 to 6 tablespoons of sugar
- 1 or 2 tablespoons of chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup of sherry (optional)
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Directions:
- To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
- Now, dump in the diced tomatoes and stir to combine. Add the tomato juice.
- Next – and this is important – to combat the acidity of the tomatoes, add 3 to 6 tablespoons of sugar.
Now, you’ll want to start on the low side, then taste and add more as needed. - Next, add 1 or 2 tablespoons of chicken base to the pot. (I added 3, and it wound up being a little too much.)
- Now, you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil.
- Then, turn off the heat. Add in the sherry if desired. Stir in the cream. Add the basil and parsley, and stir.
- Serve the soup warm.
