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    Chunky Tomato Soup
    1 medium white or yellow onion
    6 tablespoons (3/4 stick) butter
    2 14.5-ounce cans diced tomatoes 
    1 46-ounce bottle or can tomato juice 
    3 to 6 tablespoons sugar 
    1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes 
    freshly ground black pepper 
    1 cup sherry, optional 
    1 1/2 cups heavy cream 
    1/4 cup chopped fresh basil
    1/4 cup chopped flat-leaf parsley
    1. Dice the onion. 
    2. Melt the butter in a large pot or Dutch oven. 
    3. Add in the onion and cook until translucent.
    4. Dump in the diced tomatoes and stir to combine. 
    5. Add the tomato juice.
    6. In order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar.
    7. Add 1 or 2 tablespoons chicken base to the pot.
    8. Add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. 
    9. Then turn off the heat, add in the sherry, stir in the cream, add the basil and parsley
       and stir.