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I love tomato soup. I have loved tomato soup since I was a kid. I think one of my favorite lunches or dinners growing up was tomato soup with a grilled cheese sandwich – wasn’t it yours too? Hands down, tomato soup always won out over chicken noodle or any other soup.
Of course there was that stage I went through when I was about two when the only thing I would eat was Turkey Vegetable soup – cold and unconstituted! Fortunately I outgrew that one but I have never outgrown my love for tomato soup and grilled cheese.
For my birthday I went out to lunch to a fun restaurant in the Pearl District of Portland and guess what I had for lunch? Yes, grilled cheese and tomato soup, it’s the restaurant’s speciality and it was delish!
I knew I couldn’t wait too long to try Pioneer Women’s Sherried Tomato Soup. I have a Fresh Tomato Soup & Herb recipe I love but you can never have too many tomato soup recipes!
Warning: this recipe contains alcohol. If you are opposed to cooking with alcohol you can easily leave it out. It is delicious without the sherry. But I admit, I added the sherry and the taste was amazing, it really kicks it up a few notches. Before you become concerned about this nice little Mormon blogger using alcohol in her cooking, I did allow the soup to boil longer than called for to burn off most of that alcohol!! Besides, I’m 50 now – I can live a little more dangerously! I’m sure there was still a little left but probably not much more than in my Listerine mouthwash!
My Thoughts: Because of the sherry and the cream this is a very rich and sweet soup. I loved the flavor but if you are looking for a lighter, fresher tomato taste this is probably not the one – my other tomato soup recipe may be better if that is what you are looking for. It is definitely worth trying though but I will probably keep my other recipe as my go to recipe.
Sherried Tomato Soup
Ree Drummond – Pioneer Woman Cooks
Ingredients
1 medium white or yellow onion
6 Tablespoons (3/4 stick) butter
Two 14 ounce cans diced tomatoes
One 46-ounce bottle of can tomato juice
3 to 6 Tablespoons sugar
1 to 2 Tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup cooking sherry
1 ½ cups heavy cream
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1. Dice the onion.
2. Melt the butter in a large pot or Dutch oven. Add onion and cook until translucent..
4. Add diced tomatoes and stir to combine.
5. Add the tomato juice.
6. Next-and this is important-in order to combat the acidity of the tomatoes, add 3 to 6 tablespoons 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 acid bite than others.
7. Next, add 1 or 2 tablespoons chicken base to the pot.
8. Add freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
9. Add in the sherry, if desired. I boiled some more after adding the sherry to burn off the alcohol.
10. Add cream.
11. Chop flat-leaf parsley.
12.Chop up a few leaves of fresh basil.
13. Add in the parsley and the basil, and stir together.
14. Add additional black pepper to taste.
EnJOY!
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I vote…. live dangerously… maybe you could get REALLY crazy and use your Listerine 3 or 4 times a day… Now you’re on the edge! Really though, I’m a fan of using the ingredient… even if it is a little naughty (:
Your food always looks so delicious!
So you mention the taste was amazing but you didn’t give any other thoughts on the recipe. Was it your favorite tomato soup recipe ever? Was it just okay? Will you stick with your favorite recipe? Just curious as I have the cookbook as well and I want to know your opinion.
I would never use a “cooking sherry” or “cooking wine” in a recipe…I wouldn’t drink it and, therefore, I wouldn’t cook with it. I have a bottle of sherry in with my vinegars, oil, etc., – not the most expensive of sherries, but definitely something I would be happy to serve a guest. The cooking wines have some salt in them, I believe, to enhance the flavor. I’m not sure what it is, but you wouldn’t want to drink it.
I’ll give both the recipes a try…maybe have a tomato soup tasting!
The grilled cheese looks pretty good, too! One of my faves!
We love tomato soup and grilled cheese in our house too. I thought that PW’s
Sherried Tomato Soup recipe looked good and rich when I first read it. Thanks for the review. I’d like to give it a try (and with the sherry).
Bwahahahaha…this post cracked me up. You renegade you! I haven’t quite been able to bring myself to cook with cooking sherry. Some day. I do eat dishes on occasion prepared at restaurants with cooking wine or sherry and love the flavor, though.
Love tomatoe soup and grilled cheese – very good comfort food! I’m boring though, I like campbells made with milk. Although I’ve tried some other stuff that is yummy to. We do cooking with wines and stuff like that – it adds some yummy flavors to food. Especially to hamburger and chicken.
I’m a fellow LDS, PDX, tomato soup-lovin’ gal. Though I’m a transplant to the Pacific NW and am still trying to learn about the local restaurant scene. Would you mind telling me which restaurant you visited for the soup? My tastebuds thank you in advance.
(I’m from the South, btw, so the fried chicken and biscuits from last week’s post are right up my alley, too!)
Rachel,
The restaurant’s name is Paragon and it is int he Pearl – definitely recommend it!
Hi!
I am so happy to find your site. I love all your beautiful photos, recipes, and craft ideas. thanks!!
I just wanted to tell you that I have made this soup 2 or 3 times, I really enjoy it. Since I also serve it to my 3 1/2 year old, this is what I do about the sherry. After I have cooked the onions in the bottom of the pot (and I cook them a little longer to get a good carmelization), I add the sherry then. It gives a good deglaze of the pan, and I let it simmer with the onions for several minutes, which really gives the soup a fantastic flavor, and definitely cooks off all the alcohol. Simmering the sherry with the carmelized onions gives such a rich flavor!!
Melanie,
I am glad you found my site too! Thanks for the great tip on the sherry. Will give that a try next time I make it! Thanks for sharing!