Melt butter in large pot or dutch oven
add onion and cook until translucent
add the diced tomatoes, tomato juice.
Next add 3-6 tablespoons of sugar. Start on the low side and continue to add sugar as needed.
Add 1 or 2 tablespoons of chicken base.
add losts of fresh ground pepper and stir everything to combine and then heat almost to a boil, then turn off the heat.
Now add in the sherry and the half and half, parsley and the basil. Additional salt and pepper to taste.
If desired the soup can be blended to make it smooth and creamy.
This soup is delicious served hot or served cold
You can serve it as is which provides for a chunky soup or you can blend the soup to make it smooth and creamy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 109 (60%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 34mg||10 %|
|Sodium 77mg||3 %|
|Potassium 99.2mg||3 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 9.8g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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