1 medium white or yellow onion, chopped
6 tablespoons butter
Two 14.5 oz cans diced tomatoes
One 46 oz bottle or can of tomato juice (I used vegetable 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, but it really adds a nice flavor)
1 1/2 cups heavy cream
1/4 cup chopped flat leaf parsley
1/4 cup chopped basil
Melt the butter in a large pot. Add the onion, and sautee until translucent.
Add the diced tomatoes, then the tomato juice. Stir to combine, then stir in the sugar and bouillon. (I used 3 tablespoons of sugar, and bouillon granules.)
Next, add the cream and the chopped herbs.
Stir to combine, and enjoy. Both times that I've made this, I've frozen it in individual portion sizes, and it reheats beautifully. Just the thing to have on hand for rainy, cold days. Try this soup, you won't be sorry!