Best Tomato Soup Ever |

Ingredients

• 1 medium white or yellow onion
• 6 tablespoons (3/4 stick) butter
• Two 14.5-ounce cans diced tomatoes
• One 46-ounce bottle or can tomato juice
• 3 to 6 tablespoons sugar
• 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
• Freshly ground black pepper
• 1 cup sherry, optional
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh basil
• 1/4 cup chopped flat-leaf parsley
• To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
• Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
• Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
• Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
• Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
• Serve the soup warm!