As soon as the temperature drops below 70 degrees, I find myself wanting to make all of my favorite comfort foods. I like to think of it as my method of keeping myself warm through winter, kind of like hibernation.
Tomato soup and grilled cheese has been one of my favorite food combinations for as long as I can remember. I mean, who doesn’t love dipping a crispy grilled cheese into a hot bowl of fresh tomato soup? Now that I’ve discovered Ree Drummond’s homemade tomato soup recipe, I’ll never go back to my days of eating canned soup. It’s a game changer.
The recipe takes about 25 minutes to make and calls for heavy cream, which makes it the easiest, creamiest, most delicious homemade tomato soup ever.
- 1 medium white or yellow onion
- 6 tbsp. butter
- 2 14.5 oz. cans diced tomatoes
- 1 46-oz bottle or can of tomato juice
- 3-6 tbsp. sugar
- 1-2 tbsp. chicken base (or 3 bouillon cubes)
- Black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream (not optional, trust me)
- 1/4 cup fresh basil, chopped
- 1/4 cup flat-leaf parsley, chopped
In a large pot or dutch oven, melt the butter and add in chopped onion, stirring and cooking until the onion is translucent. Dump in the diced tomatoes and the tomato juice and stir until well mixed. Add your sugar, starting on the low side and adding more as needed (this is to help cut down on the acidity of the tomatoes, so do this to taste!)
Add in chicken base and black pepper and bring the pot to a boil, then turn off the heat completely. Add in the sherry (if desired) and the cream, basil and parsley. Stir until well combined, then serve warm!