Tuesday, March 17, 2009

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)



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

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