The best tomato soup ever

My church is full of great cooks.  I was fortunate to score the leftovers of Lori Kellner's tomato soup from our "Souper Bowl Luncheon for Missions" and Lara and I relished it all week afterwards.  I ate it for dessert one night.  It's that good.  Impress your friends with this recipe.  

Sherried Tomato Soup

 

6 Tbsp melted butter

1 med. Onion

1-46 oz. tomato juice

2-14 oz. cans diced tomatoes ( I use petite diced)\

3 Tbsp. chicken base ( 4 boullion cubes if need to substitute)

salt

pepper

1 cup cooking sherry

1 cup whipping crème

chopped fresh parsley and basil

 

Saute diced onions in butter until transluscent.

Add tomatoes with juice.

Add juice, base salt, pepper and stir.

Bring to a near boil, turn off heat.

Add in sherry and cream and stir.

Add parsley and basil to taste.

 

• This is the original recipe.
• To this I add 1-2 cloves garlic, minced
• And 1 tsp Italian seasoning and ¼ tsp crushed red pepper