Homemade Tomato Soup

This soup is comfort in a bowl! It’s a cinch to make and goes perfectly with grilled cheese or cheesy bread on a cozy night in. Be sure to use fresh basil - it makes all the difference!

INGREDIENTS

1 medium white or yellow onion
6 Tbsp butter
Two 14.5-ounce cans diced tomatoes 
One 46-ounce bottle or can tomato juice 
3 to 6 Tbsp sugar 
2 chicken bouillon cubes 
Freshly ground black pepper 
1 cup cooking sherry 
1 1/2 cups heavy cream 
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

DIRECTIONS

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others (I use 6 Tbsp).

Next, add the 2 chicken bouillon cubes and stir.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.