Description
Ree Drummond’s Best Tomato Soup Ever is a rich, creamy, and flavorful take on the classic tomato soup. Made with butter, tomatoes, sherry, and heavy cream, this comforting dish is perfect for any occasion. Whether served with a grilled cheese sandwich or enjoyed on its own, this homemade soup is sure to become a family favorite.
Ingredients
- 1 medium white or yellow onion, finely chopped
- 6 tbsp (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- 46 ounces tomato juice
- 3 to 6 tbsp sugar (adjust to taste)
- 1 or 2 tbsp 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
Instructions
- Sauté Onions – In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
- Add Tomatoes and Juice – Pour in the diced tomatoes and tomato juice. Stir to combine.
- Season the Soup – Add sugar, chicken base (or bouillon cubes), and freshly ground black pepper. Stir well.
- Simmer – Bring the mixture to a near boil, then reduce heat and let it simmer for about 10 minutes.
- Blend the Soup – Use an immersion blender to puree until smooth (or leave it chunky if preferred).
- Add Cream and Herbs – Stir in heavy cream, sherry (if using), basil, and parsley. Let the soup heat through without boiling.
- Serve – Ladle into bowls and garnish with extra herbs if desired.
Notes
- Adjust sugar based on your desired sweetness.
- If omitting sherry, add a splash of apple cider vinegar or lemon juice for acidity.
- For a thicker soup, reduce the amount of tomato juice or simmer longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
