Pioneer Woman Tomato Soup with Sherry
Cozy up with the rich, velvety comfort of Pioneer Woman Tomato Soup with Sherry—a delicious twist on a classic favorite. This homemade tomato soup layers the natural sweetness of canned whole tomatoes and a hint of tomato paste with the aromatic trio of onion, carrot, and celery for a deep, satisfying base. The addition of heavy cream creates a luxurious, silky texture, while a splash of dry sherry adds an elegant depth of flavor. Sweetened lightly with sugar and balanced with savory notes of chicken or vegetable broth, this soup simmers to perfection in just under an hour. It’s ideal for busy weeknights or leisurely lunches and pairs beautifully with fresh basil garnish and crunchy croutons. Perfect your comfort food repertoire with this creamy, flavorful soup that’s anything but ordinary!
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Recipe Information
Ingredients
- 6 tablespoons Butter
- 1 large Yellow onion, diced
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 56 ounces Canned whole tomatoes
- 2 tablespoons Tomato paste
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Dry sherry
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 sprigs Fresh basil leaves, for garnish
- 1 cup Croutons, for serving (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the canned whole tomatoes (with their juices) to the pot, breaking them up with a wooden spoon or your hands as you add them.
Stir in the tomato paste and cook for 2 minutes to enhance the tomato flavor.
Pour in the chicken or vegetable broth, stir, and bring the mixture to a simmer over medium heat.
Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 30 minutes to allow the flavors to meld.
Using an immersion blender (or working in batches with a stand blender), puree the soup until smooth and creamy. Be cautious when blending hot liquids.
Return the blended soup to the pot and stir in the heavy cream, sherry, sugar, salt, and black pepper.
Simmer for an additional 5-10 minutes, stirring occasionally, until the soup is heated through and the flavors are well combined.
Serve the soup hot, garnished with fresh basil leaves and croutons, if desired.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 8488 mg | 369% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 77.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 663 mg | 51% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4258 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
