Jen’s Tomato Basil Soup
Creamy and satisfying, the combination of sherry and butterlend a rich flavor to this soup. Taylor’s dry cooking sherry is always in mypantry; I use it in a lot of my soups.
Ingredients
- 3 T unsalted butter
- 1 cup diced onion
- 1 tsp. garlic powder
- 2-28 oz. cans diced tomatoes
- 1 quart stock homemade or bouillon
- 1 tsp. sugar
- ½ cup dry cooking sherry
- 4 tsp. dried basil
- Salt and pepper to taste
- 1 ½ cups half and half or whole milk
Instructions
- In a large stock pot, melt the butter over medium-low heat and add the diced onions. Sauté the onions for 6-7 minutes until they are soft.
- Add the tomatoes, the garlic powder, stock, sugar, and sherry to the pot and add a good amount of fresh ground pepper. Turn up the heat to bring it to a boil, then turn down the heat and simmer for 10 minutes.
- Turn off the heat, add the basil and about ½ tsp. of salt and stir.
- Transfer the soup in batches to a blender and blend until smooth. (Alternatively, you can use an immersion blender, but I find that IBs rarely get soup smooth enough for me.) Rinse your pot, then return the soup to the pot. Bring to a simmer, turn down to low, then add the half and half or milk. Taste and adjust the salt.
- Serve with a grilled cheese sandwich.
Nutrition
Serving: 1cupCalories: 111kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 526mgPotassium: 364mgFiber: 2gSugar: 6gVitamin A: 530IUVitamin C: 14mgCalcium: 115mgIron: 3mg
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