This was a pretty quiet weekend for Mr. Beachy and I. The best part of it was a fabulous Sherried Tomato Soup recipe I tried. I've been holding onto this recipe since before the holidays and I finally had a chance to make it this weekend. I borrowed it from Ree at The Pioneer Woman. I served it with a fresh baked, 9 grain baton of crusty, chewy bread.
6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 tablespoons chicken base
3 to 6 tablespoons sugar
Pinch of salt
1 cup cooking sherry
1 1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil
Saute diced onions in butter until transluscent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste, adjust other seasoning, and serve.
BEST TOMATO SOUP EVER!
I'll post a picture this afternoon. I am headed home to eat a bowl now for lunch!
Update: Ok, so I didn't get the picture. I totally forgot because the soup was soooooooo good! Just check out Ree's picture at the start of the recipe. Mine turned out exactly the same.