Pioneer Woman Sherried Tomato Soup​

This delicious Pioneer Woman Sherried Tomato Soup is a creamy and comforting meal that’s perfect for chilly days. It’s quick and easy to make, using common ingredients like canned tomatoes and heavy cream. Enjoy it with crispy bread for the ultimate cozy experience!

Ingredients Needed:

• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 bottle (46 oz) tomato juice
• 2 cans (14 oz each) diced tomatoes
• 1–3 tablespoons chicken base
• 3–6 tablespoons sugar
• 1 pinch salt
• Black pepper, to taste
• 1 cup cooking sherry
• 1 1/2 cups heavy cream
• Chopped fresh parsley, to taste
• Chopped fresh basil, to taste

How To Cook Black Bean Soup​:

1. Sauté the Onions: Melt the butter in a large pot over medium heat, add diced onions, and sauté until they become translucent.
2. Combine Main Ingredients: Add diced tomatoes, tomato juice, chicken base, sugar, salt, and black pepper. Stir well to combine all ingredients.
3. Heat the Soup: Bring the mixture close to a boil, then immediately turn off the heat to avoid overcooking.
4. Add Sherry and Cream: Pour in the cooking sherry and heavy cream, stirring until the soup becomes creamy and smooth.
5. Add Fresh Herbs and Adjust Seasonings: Stir in chopped parsley and basil. Taste the soup and adjust salt, pepper, or sugar as needed.
6. Serve and Enjoy: Serve hot with crusty bread for dipping and savor the rich, comforting flavors!

Recipe Tips

• Use Fresh Herbs: For the best flavor, add fresh parsley and basil right before serving. This keeps them vibrant and aromatic.
• Adjust the Sweetness: Start with 3 tablespoons of sugar. Taste the soup, and add more if you prefer it sweeter, but be careful not to overpower the tomato flavor.
• Control the Thickness: If you want a thicker soup, blend a portion of the soup with an immersion blender. This will create a creamy texture without losing the chunky goodness.
• Opt for Low-Sodium Ingredients: Use low-sodium tomato juice and chicken base to control the salt level in your soup. You can always add more salt later if needed.
• Make It Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for quick meals later in the week.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover sherried tomato soup cool until it reaches room temperature. Then, pour it into an airtight container and store it in the fridge. The soup will stay fresh for about 3 to 4 days.
• Freeze: Pour leftover sherried tomato soup into a freezer-safe container, leaving some space at the top for expansion. Seal it well and freeze for up to 3 months. When you’re ready to use it, thaw the soup in the refrigerator overnight before reheating it on the stove or in the microwave.
• Reheating: To reheat sherried tomato soup, heat it in a pot over medium-low heat for 5 minutes, stirring until warm. Alternatively, microwave in a bowl for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: Approximately 8 oz

• Calories: 220.6
• Total Fat: 13.4 g
• Cholesterol: 48.1 mg
• Sodium: 583.7 mg
• Total Carbohydrate: 24.7 g
• Dietary Fiber: 3.5 g
• Protein: 4.2 g

More Pioneer Woman Recipe:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup