Snowy Day Sherried Tomato Soup

 

When I woke up to four inches of snow this morning that could only mean one thing… soup! I lit a fire, fired up the espresso machine for a triple shot, and then got straight to work sautéing chopped onions.

 This Sherried Tomato Soup is everything you want on a winter’s day—full of rich flavor, a gentle spicy kick from the Bloody Mary mix, and endlessly versatile. Serve it with a grilled cheese sandwich for a cozy lunch, or offer it as an elegant starter for dinner with company.

 Customize it any way you like. I love little bits of onion, so I leave them as they are. If you prefer a smoother texture, grab an immersion blender. If chunky tomatoes are more your style, simply substitute the crushed tomatoes with petite diced.

 It’s warm, comforting, and wonderfully adaptable—perfect for snowy days and chilly nights.

Snowy Day Sherried Tomato Soup

6 T. butter
1 medium Melissa’s yellow onion, diced
1 (42-ounce) bottle Bloody Mary mix
 1 28-oz. can crushed tomatoes (or substitute with petite diced tomatoes for a chunkier texture)
1 T. chicken soup base
2 T. granulated sugar
Pinch of kosher salt
Freshly ground black pepper, to taste
1 c. dry sherry
1 c. heavy cream
½ t. dried basil
½ t. dried parsley (or 1½ t. each of fresh basil and parsley)

Melt the butter in a medium stockpot over medium heat. Add the diced onion and sauté until translucent and softened, about 8 minutes. Stir in the Bloody Mary mix, crushed tomatoes, chicken soup base, sugar, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, remove the pot from the heat and stir in the dry sherry. Slowly whisk in the heavy cream until fully incorporated. Add the basil and parsley, adjusting seasoning to taste. For a smoother texture, use an immersion blender to purée the soup to your desired consistency. Serve hot.

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