Ingredients
- 3/4 tablespoon extra-virgin olive oil
- 1 Vidalia onion, sliced
- 1 tablespoon minced garlic
- 4 large tomatoes, sliced
- Red pepper flakes
- Cracked black pepper
- Kosher salt
- 1 cup chicken stock
- 1 teaspoon ground chicken bouillon
- 1 tablespoon sherry vinegar
Directions
In a large saucepan over medium-high heat, add the olive oil.
Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.
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By lah_2u_7978962
Sebastian, FL
on May 05, 2012
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It is delicious and easy to prepare. I love the fresh tomato flavor!
By mrsmamab_13090349
Northeast Ohio
on February 17, 2012
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This was a good soup! I typically dislike seeing a review where someone totally changes the ingredients and then says what they think of the recipe we are reviewing so before you read farther - I did that this time. I had no fresh tomatoes so used a big can of whole tomatoes in tomato puree. I had no chicken broth so made broth from one cup water plus 2 bouillion cubes (covering the need to add more bouillion in the next step. And for personal preference, I added a large splash of heavy cream to make this a cream of tomato soup. Nice flavor to the soup! We enjoyed it. Take your time with the blender to make sure you get all the onions pureed.
By webgurutoo
Tucson, Arizona
on January 15, 2011
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WOW!! I am sold on making homemade soups from now on! This was such FANTASTIC SOUP with almost no work involved in getting it made. Super work Aaron!!
Read all 37 reviews