Tomatoe Soup- Amanda G

Ingredients

• 1 medium white or yellow onion

• 6 tablespoons (3/4 stick of butter)

• two 15.5 ounce cans of diced tomatoes

• one 46 ounce bottle or can tomato juice

• 3 to 6 tablespoons of sugar

• 1 or 2 tablespoons chicken base or 3 chicken bouillon cubes

• fresh ground black pepper

• 1 cup sherry optional

• 1 1/2 cups heavy cream

• 1/4 cup chopped basil

• 1/4 cup chopped flat leaf parsley

Directions

1. Dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent

2. Dump in the diced tomatoes and stir until combined. Add the tomato juice

3. to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. You’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others

4. add one or two tablespoons chicken base to the pot

5. now you can add lots of fresh ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat

6. add sherry if desired. Stir in the cream. Add the basil and parsley and stir

7. serve warm!