Time: 25 min.
Complexity: easily
Servings: 6 - 8

This soup isn't your typical tomato soup: it's made with heavy cream and has a perfect flavor. The base of the soup is chopped canned tomatoes and tomato juice. Before adding the cream, you need to reduce the acidity of the tomatoes by adding sugar, and a glass of sherry, like a bouillon cube, will infuse it with a richer, more intense flavor. This tomato soup doesn't require blending. Simply heat it through, sprinkle with fresh parsley and basil, and serve.

Ingredients:

• 2 cans of 400g canned chopped tomatoes
• 1.4 liters of tomato juice
• 1 medium onion
• 80 g butter
• 3 - 6 tablespoons of sugar
• 1 - 2 tbsp chicken base or 3 chicken bouillon cubes
• 1 cup sherry (optional)
• 1.5 cups heavy cream
• 1/4 cup chopped fresh basil
• 1/4 cup chopped parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tomatoes, tomato soup, tomato juice, cream, sherry, basil, parsley

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Preparation:

Step 1
• First, dice the onion. Melt the butter in a large saucepan or cauldron. Add the onion and cook until translucent. Now add the diced tomatoes and stir to distribute evenly. Add the tomato juice.
Step 2
• Next (and this is important), to tone down the acidity of the tomatoes, add 3-6 tablespoons of sugar. Start by adding a little at a time, then taste and add more if needed. Some tomatoes are more tart, others sweeter (in any case, I use 6 tablespoons of sugar). Then add 1-2 tablespoons of chicken stock to the pan. I added 3, and it was too much.
Step 3
• Now you can add plenty of freshly ground black pepper. Stir, then heat almost to a boil. Turn off the heat. Add sherry, if desired.
Step 4
• Add the cream. Add the basil and parsley and stir.
  
  Serve the soup hot!

Votes: 2