Oh my goodness. I just made this soup tonight for the first time and it is delicious.
I got The Pioneer Woman cookbook as a gift last month and have been having a great time making some of her recipes.
Honestly, you could just go to her site and find this recipe, but since your are here, I’ll just tell ya about it.
I’m excited because it was so easy (and I’m all about easy, healthy and yummy) AND I just happened to have all the ingredients on hand. Most of these things are pantry staples, with a few extras that you can change up, so this is really a breeze for anyone.
1 medium white or yellow onion, diced
6 T butter (3/4 stick)
2 14.5 oz cans diced tomatoes (or 1 large)
1 46 oz bottle or can tomato juice
3-6 T sugar (I like sucanat – unrefined sugar)
1-2 T chicken base or 3 bouillon cubes
Freshly ground black pepper
1 cup sherry (PW says its optional. Of course she is right, but I’m telling you, this MAKES the dish!)
1 1/2 cups heavy cream
1/4 cup chopped flat-leaf parsley
1/4 cup chopped basil
These are PW’s ingredients. I made some changes.
Melt the butter in a large pot.
Dice the onion and cook until it is translucent.
Dump in the diced tomatoes and stir til combined.
Add the tomato juice and stir.
PW says she used organic because she wants people to think “she is cool because she uses organic.” She’s funny.
Add 3-6 T of sugar. PW used 6 and I also used 6 and I say 6 is the perfect amount! My tablespoons were even bordering on heaping.
Add 1-2 T chicken base. PW said she used 3 once and it was too much. So I used 2 and again, I think that was the perfect amount.
An aside here. I really like a brand called “Better Than Bouillon.” It is healthier, but sometimes, in fact a lot of the time, it is a financial issue.
I want this house paid off so we “owe no man anything” so we can be free from the bondage of debt. So….I buy the cheap stuff.
And then I think about the verse in the Bible that says believers “will drink poison and not be hurt.” (Mark 16:18) And, hey, I’m good to go!
Ok, moving on. Add lots of freshly ground black pepper. No amount here. Just guess. I like alot.
Stir the soup to combine and then heat almost to a boil. Then turn off the heat.
Add 1 cup of Sherry. YUM!
And now, 1 1/2 cups heavy cream. I only had 1/2 cup of cream, so I added a cup of whole raw milk to that.
Then I wanted it to be a little creamier, so I suctioned off the cream off the top of my raw milk and added it. Maybe another 1/2 cup. It would have been just fine without that last 1/2 cup of cream so don’t worry about that.
I did not have parsley, but I did have dried spinach from our garden last year that I’d been saving “for such a time as this.”
And my basil was also dried. I still used her same measurements even though my herbs were dried.
Serve it up with some good homemade bread and you will be in heaven. I sure was.
That reminds me, I have another good, easy bread recipe I will give you soon.