Monday, November 1, 2010

Roasted Tomato-Sherry Soup

Sherry Roasted Tomato Soup

6 Tablespoons Melted Butter

1 whole Medium Onion, Diced

1 -14 ounce can of whole peeled tomatoes-roughly chopped

1 cup water

6 cups Roasted Tomatoes-peeled & blended

3 Tablespoons Chicken Base

3 Tablespoons Sugar

A few pinches of Sea Salt

Black Pepper To Taste

1 cup Cooking Sherry

1-½ cup Heavy Cream

Chopped Fresh Parsley

Chopped Fresh Basil

Saute onions, herbs, and butter over medium heat until golden brown. Add tomatoes, sugar and seasoning.
Bring ingredients to a boil, then turn off heat & add the remaining Sherry and heavy cream. Stir well, bring to simmer & serve immediately. Optional: fresh chopped basil and flat leaf parsley….

No comments:

Post a Comment