When the outdoors look like a scene from Frozen and we TPSers still don’t get a snow day, for me nothing’s better than to curl up after a long day of school with a steaming bowl of soup and a good book. One of my all-time favorite soups is tomato soup. Unfortunately, recently I have not been able to make it as much because someone in my household decided he doesn’t like tomatoes (I’m staring at you, little brother). But whenever I can twist his arm into letting me make it, this soup is like no other.
- 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 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion with the butter and cook until translucent.
Now add the diced tomatoes and stir to combine. Pour in 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, I use 6 tablespoons of sugar.)
Next, add 1 or 2 tablespoons of 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, heat almost to a boil, and then turn off the heat.
Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm, and enjoy!
Network, Ree Drummond : Food. “Best Tomato Soup Ever.” Food Network, Food Network, 5 Mar. 2015, www.foodnetwork.com/recipes/ree-drummond/best-tomato-soup-ever-2138619.