Sherried Tomato Soup
Indulge in the velvety decadence of Sherried Tomato Soup, a sophisticated twist on a comforting classic. This creamy soup combines the sweetness of ripe, canned tomatoes with the richness of heavy cream and a splash of dry sherry for a subtle, aromatic depth. Sautéed yellow onion and garlic infuse the base with savory warmth, while a touch of sugar balances the tangy notes. Blended to a silky perfection, this elegant dish is finished with fresh basil for a pop of vibrant flavor. Perfect for a cozy lunch or an impressive starter, serve it alongside crusty bread or a crisp salad for a truly satisfying meal. Ready in just 40 minutes, this soul-soothing tomato soup is an effortless way to elevate your weeknight menu. Keywords: creamy tomato soup, sherried tomato soup recipe, easy homemade soup, classic comfort food, basil-topped soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned whole tomatoes
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons dry sherry
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons fresh basil leaves, for garnish
Instructions
In a large pot, heat the olive oil and butter over medium heat until the butter is melted and the mixture is shimmering.
Add the chopped yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute, until fragrant, being careful not to let it burn.
Pour in the canned whole tomatoes with their juices and break them up gently with a wooden spoon.
Add the chicken or vegetable broth and bring the mixture to a simmer. Cook uncovered for 15 minutes, allowing the flavors to meld.
Carefully blend the soup in batches using a blender, or use an immersion blender directly in the pot, until smooth.
Return the soup to the pot (if using a blender) and stir in the heavy cream, dry sherry, and sugar.
Season with salt and freshly ground black pepper to taste, stirring well, and heat through for an additional 5 minutes over low heat.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve warm and enjoy!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4023 mg | 175% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.0 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1838 mg | 39% | |
*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.
