Sherried Tomato Soup
Indulge in the velvety decadence of Sherried Tomato Soup, a sophisticated twist on a comforting classic. This creamy soup combines the sweetness of ripe, canned tomatoes with the richness of heavy cream and a splash of dry sherry for a subtle, aromatic depth. Sautéed yellow onion and garlic infuse the base with savory warmth, while a touch of sugar balances the tangy notes. Blended to a silky perfection, this elegant dish is finished with fresh basil for a pop of vibrant flavor. Perfect for a cozy lunch or an impressive starter, serve it alongside crusty bread or a crisp salad for a truly satisfying meal. Ready in just 40 minutes, this soul-soothing tomato soup is an effortless way to elevate your weeknight menu. Keywords: creamy tomato soup, sherried tomato soup recipe, easy homemade soup, classic comfort food, basil-topped soup.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned whole tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons dry sherry
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons fresh basil leaves, for garnish
Directions
Step 1
In a large pot, heat the olive oil and butter over medium heat until the butter is melted and the mixture is shimmering.
Step 2
Add the chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
Step 3
Stir in the minced garlic and cook for another minute, until fragrant, being careful not to let it burn.
Step 4
Pour in the canned whole tomatoes with their juices and break them up gently with a wooden spoon.
Step 5
Add the chicken or vegetable broth and bring the mixture to a simmer. Cook uncovered for 15 minutes, allowing the flavors to meld.
Step 6
Carefully blend the soup in batches using a blender, or use an immersion blender directly in the pot, until smooth.
Step 7
Return the soup to the pot (if using a blender) and stir in the heavy cream, dry sherry, and sugar.
Step 8
Season with salt and freshly ground black pepper to taste, stirring well, and heat through for an additional 5 minutes over low heat.
Step 9
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1727.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1737.6 |
| Total Fat 157.3g | 0% |
| Saturated Fat 72.2g | 0% |
| Polyunsaturated Fat 9.5g | |
| Cholesterol 317.9mg | 0% |
| Sodium 4023.2mg | 0% |
| Total Carbohydrate 46.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 33.0g | |
| Protein 11.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 304.0mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 1838.4mg | 0% |
Source of Calories