Hamdi Saidani This Pioneer Woman Sherried Tomato Soup is a creamy and rich recipe, which is made with canned tomatoes and heavy cream. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Pioneer Woman Sherried Tomato Soup Ingredients
- 6 Tbsp. Melted Butter
- 1 whole Medium Onion, Diced
- 1 bottle (46 Oz.) Tomato Juice
- 2 cans (14 Oz. Cans) Diced Tomatoes
- 1 Tbsp. (up To 3 Tablespoons) Chicken Base
- 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 Pioneer Woman 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 until it is soft and translucent.
- Build the soup base: Add the canned diced tomatoes, tomato juice, chicken base, and sugar to the pot. Season with a pinch of salt and a generous amount of black pepper.
- Simmer the soup: Stir everything together and bring the soup almost to a boil. Once it’s hot, turn off the heat.
- Finish and serve: Stir in the sherry and then the heavy cream until well combined. Add the fresh chopped parsley and basil to taste. Adjust any other seasonings if needed and serve warm.
Recipe Tips
- How to get the smoothest soup? For a completely smooth, velvety texture, you can use an immersion blender to puree the soup right in the pot after it has simmered, just before you add the cream and herbs.
- Can I make this vegetarian? Yes, easily. Simply substitute the chicken base or bouillon cubes with a vegetable base or vegetable bouillon cubes.
- What if I don’t want to use sherry? The sherry is completely optional. It adds a depth of flavor, but the soup will still be delicious without it. You can omit it or replace it with a splash of extra chicken broth.
- How to control the sweetness? The amount of sugar needed depends on the acidity of your canned tomatoes. Start with the lower amount (3 tablespoons), taste the soup, and add more as needed to balance the flavors.
What To Serve With Sherried Tomato Soup
This classic soup is a perfect partner for all the comforting favorites.
- A classic grilled cheese sandwich for dipping
- Buttery croutons or oyster crackers
- A slice of warm, crusty bread
- A simple side salad
How To Store Sherried Tomato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and it’s often even better the next day.
- Freeze: This soup freezes well, but be aware that cream-based soups can sometimes separate slightly upon thawing. Let it cool completely before storing in a freezer-safe container for up to 3 months.
Sherried Tomato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 350 kcal
- Fat: 25g
- Carbohydrates: 28g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this soup very sweet?
The sugar isn’t meant to make the soup taste sweet. Its purpose is to cut through and balance the natural acidity of the tomatoes, resulting in a smoother, richer tomato flavor.
What is chicken base?
Chicken base (like Better Than Bouillon) is a concentrated paste of chicken stock. It has a richer, deeper flavor than bouillon cubes or powders.
Can I use fresh tomatoes instead of canned?
Yes, but you will need to cook them down first. You would need about 4-5 cups of peeled, seeded, and chopped fresh tomatoes. You may also need to add more tomato juice or broth and simmer for longer to develop the flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tomato Basil Soup Recipe
- Pioneer Woman Tomato Soup Recipe
- Pioneer Woman Freezer Potato Soup Recipe
Pioneer Woman Sherried Tomato Soup Recipe
Description
A rich, creamy, and incredibly easy tomato soup that perfectly balances the acidity of tomatoes with a touch of sweetness and a splash of sherry for the ultimate comfort food.
Ingredients
Instructions
- Melt butter in a large pot and cook the diced onion until translucent.
- Stir in the diced tomatoes, tomato juice, chicken base, sugar, salt, and pepper.
- Bring the soup almost to a boil, then turn off the heat.
- Stir in the sherry (if using), followed by the heavy cream.
- Finish by stirring in the fresh basil and parsley.
- Serve warm.
Notes
- u003cliu003eThe amount of sugar is adjustable; start with less and add more to taste to balance the acidity of your specific tomatoes.u003c/liu003eu003cliu003eFor a perfectly smooth soup, use an immersion blender before adding the cream and fresh herbs.u003c/liu003eu003cliu003eThis soup is a fantastic base recipe; feel free to add other ingredients like cooked pasta or rice.u003c/liu003eu003cliu003eDon’t let the soup boil after adding the heavy cream, as this can cause it to curdle.u003c/liu003e
