tomato soup from ree drummond
(1 rating)
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.
(1 rating)
yield
10 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For tomato soup from ree drummond
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1 mdonion, chopped fine
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6 Tbspbutter
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29 oztwo 14.5 oz cans diced tomatoes
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46 oztomato juice
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6 Tbspsugar
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2 Tbspchicken base
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freshly ground black pepper
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1 cdry sherry
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1 1/2 cheavy cream
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1/4 cfresh basil, chopped
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1/4 cfresh parlsey chopped
How To Make tomato soup from ree drummond
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1Dice the onion fine.
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2Melt the butter in a large saucier and add the onion and cook until translucent.
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3Add the diced tomatoes, tomato juice, sugar, chicken base, and lots of black pepper. Stir to combine
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4Bring almost to a boil, set aside and stir in heavy cream, sherry, basil and parsley.
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5Serve hot. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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