Tipsy and soupy

I made this tonight, it is the Pioneer Woman's sherried tomato soup, and I'm drunk. This soup has cooking sherry in it, and a lot of it. A wee bit too much for my taste. Definitely worth making again, just without so much sherry. hiccup. I had this with Jiffy corn muffins - which are the greatest two-ingredient culinary treat to ever come from a box.


Tomato Soup
Prep Time: 10 Minutes | Cook Time: 20 Min. | Servings: 6

Ingredients:
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 bottle (46 Oz.) Tomato Juice
2 cans (14 Oz. Cans) Diced Tomatoes
1 Tablespoon (up To 3 Tablespoons) Chicken Base
3 Tablespoons (up To 6 Tablespoons) Sugar
1 pinch Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-½ cup Heavy Cream (whoa!)
Chopped Fresh Parsley
Chopped Fresh Basil
Preparation Instructions:
Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste. Adjust other seasonings and serve with yummy, crusty bread.

This is PW's photo.
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