It’s a basic creamy tomato soup, but it uses simple pantry ingredients (as well as a couple of fresh ones), and it’s made extra special by an addition of sherry, which gives the soup a wonderful flavor. And it’s one of those soups that can be altered to become uniquely yours: just stand over the stove and stir, tasting occasionally and adding a little bit of this, a little bit of that, until the taste is just right for you. This tomato soup accepts all people. Just like me. For alcohol-sensitive persons and kiddoes, the sherry can be omitted. The soup is still delicious without it. Let’s make it, baby! (And I mean that respectfully, of course.) 1 medium white or yellow onion6 tablespoons (¾ stick) butterTwo 14.5-ounce cans diced tomatoesOne 46-ounce bottle or can tomato juice3 to 6 tablespoons sugar1 or 2 tablespoons chicken base, or 3 chicken bouillon cubesFreshly ground black pepper1 cup sherry (optional)1½ cups heavy cream¼ cup chopped flat leaf parsley ¼ cup chopped basil 1.
