Best Tomato Soup Ever

  • Level: Easy
  • Yield: 6 to 8 servings
  • Total: 25 min
  • Active: 25 min
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Ingredients

1 medium white or yellow onion

6 tablespoons (3/4 stick) butter

Two 14.5-ounce cans diced tomatoes 

One 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

Directions

  1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
  2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
  3. 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.)
  4. Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
  5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
  6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
  7. Serve the soup warm!

Let's Get Cooking!

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Teesha B.

I LOVE tomato soup but have not made a recipe that has been the "one" yet. Until now. I was very skeptical when I saw how simple this recipe and the ingredients were. The last tomato soup I made I spent hours on it, chopping fresh tomatoes, oven roasting them etc. Anyways, long story short. This was REDICULOUSLY simple and literally not on the best tomato soup I've ever made, but probably even the best soup i've ever made. Hubby agreed. And I make alot of soups! The only changes I made were to use V8 juice (because it's what I had, and I'd 100% use it again), added some costco pesto (maybe about 3 heaping tablespoons) as well for a bit more of a kick of "freshness" and I did also add a bit of italian seasoning. I did add the sherry because I had it on hand and I liked the subtle flavour it added. I used 4 tbsp of sugar for the record and 3 knorr chicken bullion cubes. It was literally perfection! Thank you Ree!!

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