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 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!!
By debcab
on July 19, 2010
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This was the BEST tomato sop I have ever tasted. I have made it 3 times in 3 days. And it is amazingly easy to make. Go Big Daddy!!!
By roxysgrl247_129...
Yakima, 87
on July 12, 2010
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Okay guys, you don't have to be the smartest person on earth to figure out that they call for way to much salt in the recipe. Plus, not even try making it first before making a post on it? Come on people!!! Use some common sense! Salt to taste!!! On a side note, this was so easy and wholesome! Will definitely be a staple tomato soup recipe in my house from now on! Thanx Big Daddy!!!
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