Wednesday, February 9, 2011

Sherried Tomato Soup

Posted by Tina / 3 comments » / *Recipes, Sides, Soups

The hubs asked me the other day if I liked tomato soup. I said yes and then he responded quickly with, “Well, I LOOOVE tomato soup.”  {Hint taken. hah}

Between his not so subtle hint, and the fact that I have an obsession with my new immersion blender and am always looking for an excuse to use it… I was on a mission to find a delicious tomato soup recipe that would put other tomato soup recipes to shame.

After searching through my favorite food blogs I kept going back to the one on The Pioneer Woman’s website “Sherried Tomato Soup”. YUM.  The only thing that bothered me about the recipe was that it used canned tomatoes.  So I decided to adapt. Fresh tomatoes were definitely going to be in my soup! Oh, and garlic… I can’t cook anything without garlic!!!

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Sherried Tomato Soup

Adapted from: The Pioneer Woman

Ingredients:

3.5 - 4 lbs Tomatoes
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
4 cloves Garlic (finely chopped)
1 bottle (46 Oz.) Tomato Juice
1/2 Cup Chicken Stock or Broth
1 pinch Salt
Black Pepper To Taste
3/4 - 1 cup Cooking Sherry
3/4 - 1 cup Heavy Cream
Chopped Fresh Basil
Dash of Cayenne

Directions:

Rinse the tomatoes and remove the stems. On the opposite side of the stem side, gently slice a good sized "x" with a knife, just breaking through the skin. Bring a large pot of salted water to a full boil and then add the tomatoes. Allow to boil for 3-7 minutes until the skin starts to split. In the mean time, fill a bowl with ice water. When tomatoes skins have begun to split, remove from boiling water with a slotted spoon and place directly into the ice water. The skins should peel right off! Coursley chop the tomatoes and then set aside.

Empty the water from the large pot and then add the butter. Sauté diced onions in butter until translucent. Add the garlic and stir for a few more minutes. Next, add diced tomatoes, tomato juice, chicken broth, sugar, pinch of salt, black pepper and stir. Blend using an immersion blender until desired consistency is reached. I blended mine nice and smooth!! Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in basil to taste.

Enjoy! We ate ours with some garlic cheese bread... however the classic grilled cheese with tomato soup combo would be fantastic!!

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3 Responses to “Sherried Tomato Soup”

  1. 1

    Tiffany — February 9, 2011 @ 9:49 pm

    This sounds wonderful! I bet the sherry added great flavor!

  2. 2

    zenobia — February 10, 2011 @ 7:07 am

    So colorful and comforting – like a warm blanket! 🙂

  3. 3

    Lindsey at Burn Me Not — February 11, 2011 @ 8:55 am

    Yum! This soup looks so tasty, and I agree with you on the garlic… use it in everything!

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