Recipe courtesy of Ree Drummond
Episode: Simply the Best
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

The Best Cauliflower Ever

Recipe courtesy of Daphne Brogdon

Best-Ever Beer Cheese Soup

Recipe courtesy of Amy Thielen

Best Breakfast Potatoes Ever

Recipe courtesy of Ree Drummond

The Best Green Beans Ever

Recipe courtesy of Ree Drummond

Best Ever Green Bean Casserole

Recipe courtesy of Alton Brown

Best Barbecue Ribs Ever

Recipe courtesy of Katie Lee

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword