This recipe is just as scrumptious as it looks. This coming from some who pretty much likes all foods. There isn’t much I have found that I can not stand to eat. This is one of Ree Drummond’s recipes which you can find here or here.
I literally made this today. It made more than we could eat, so I divided it up between three containers so that we could give some away to family. It was perfect with grilled cheese sandwiches. My husband said he thought it was the best dip for a grilled cheese if there ever was one. Below are the step-by-step instructions, with a few notes in there too. Enjoy!
Total Time: 40 min
Prep: 25 min
Cook: 15 min
Yield:6 to 8 servings
Ingredients: (1) 1 medium yellow or white onion (I thought it already had too much onion even after adding just 3/4 of one, so if you want less crunch and more of the smooth soup you may want to change it up.) (2) 6 TBSP or 3/4 Stick of butter (3) Two 14.5 oz can of diced tomatoes (4) One 46 oz. jar or can of tomato juice (5) 3-6 TBSP of sugar (to offset the acidity) (6) 1-2 TBSP chicken base or 3 chicken bullion cubes (7) freshly ground black pepper (8) 1 Cup of sherry, optional (9) 1 1/2 cups of heavy whipping cream (10) 1/4 cup chopped basil (11) 1/4 cup chopped flat-leaf parsley.
Step 1: cut up onion and throw into a pot of your melted butter. Cook them until they are glazed. This will only take a few minutes if your heat is up like it should be.
Step 2: Add both cans of diced tomatoes
Step 4: Add the heavy cream
Step 5: Chop up the herbs and add them
Step 6: Go ahead and remove from heat after you add the herbs
The only differences in what I did versus Ree’s was that I did not use sherry, I only used part of an onion and still wished I would have used less, I did not use fresh ground black pepper but the kind I had on hand, and I used curly parsley because the store was out of the flat kind. It still turned out great and I will be making it again eventually.