There is nothing in the whole wide world that says “Comfort Food” like creamy, rich, tomato soup. It’s like a bowlful of warm hugs on a cold winter day. When I am feeling a bit under the weather, this is what I reach for first. It’s kind of a family tradition too. Tomato soup was my Grandpa Burchett’s favorite soup and also my Uncle Dinny’s favorite, so it only stands to reason that I love it just as much. I have tweaked this recipe over the years by adding an extra boost of vegetables and a layer or 2 of extra flavor using some garlic and finishing with a healthy glug of Sherry Wine. I’m done tweaking with it now as I just don’t see how it can get any better!
Comforting And Creamy Tomato Soup
- 2 Large Garlic Cloves minced
- 1 Cup onion chopped fine
- 1 Stalk Celery chopped fine
- 1 Medium Carrot chopped fine
- 4 TBSP Butter
- 2 TBSP olive oil
- 2 -14 oz cans diced Tomatoes
- 2 Cups Vegetable Juice Cocktail Low Sodium, like "V-8"
- 1 14 oz can Chicken Broth
- 3 TBSP sugar ***Depends on the sweetness of your tomatoes. Tastethen add the sugar. May need more or less
- 2 Tsp Dried Parsley
- 1 Tsp dried Basil
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 2/3 Cup Sherry I don't recommend Cooking Sherry
- 1 Cup Heavy Cream
- Start by finely chopping up the Garlic, Onions, Celery and Carrot. In a large kettle, melt the Butter and Olive Oil together. Add the chopped Carrot and cook for about 4 minutes until softened. Then add the celery, onion and Garlic. I cook the carrot first as it takes a bit longer than the other veggies.
- Saute the vegetables about another 5 minutes until soft and translucent. Stir frequently to prevent burning. Then get out your Food Processor. ( Or Blender)
- Add the cooked vegetables to the Food Processor and pour in 1 can of Diced Tomatoes. Process until the mixture is nice and smooth.
- Return the mixture to the kettle and continue to cook over medium heat while adding the 2nd can of Diced Tomatoes.
- Slowly pour in the Vegetable Juice Cocktail and stir to combine. Increase heat to a low boil, then reduce and simmer.Looking good!
- Pour in the Chicken Broth and stir to combine. Add the Salt, Pepper, Parsley and Basil. Keep this simmering!
- Add the Sugar. Simmer this mixture for about 30 minutes to give the flavors a chance to meld together.
- Finally, add the Sherry WIne and the Heavy Cream. Let this all cook at a low simmer for 10 minutes and Viola,.....it's done!