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Pioneer Woman Sherried Tomato Soup

Pioneer Woman Sherried Tomato Soup - recipe card
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This silky, deeply flavorful tomato soup gets its sophistication from a splash of dry sherry, which brightens the natural sweetness of ripe tomatoes. Finished with a swirl of cream and a hint of brown sugar, it’s a comforting yet elegant bowl that pairs beautifully with grilled cheese or crusty bread.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 (14.5-ounce) cans diced tomatoes with their juices
  • 1/2 cup dry sherry
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup heavy cream
  • Optional garnish: fresh basil leaves, extra cream for drizzling

Instructions

  1. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the butter and olive oil; let the butter melt and foam, then sizzle until foaming subsides. Add the diced onion and cook, stirring frequently, until translucent and soft, about 5 minutes. The onion should be fragrant and slightly sweet, not browned.
  2. Add the minced garlic and cook for 30 seconds until aromatic. Stir constantly so the garlic doesn’t burn.
  3. Sprinkle the flour over the onion-garlic mixture. Cook, stirring constantly, for 2 minutes. This roux will thicken the soup; cook it long enough to remove the raw flour taste but not so long that it browns.
  4. Slowly pour in the sherry while stirring. Scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes until the alcohol reduces slightly.
  5. Add the canned tomatoes with their juices, vegetable broth, brown sugar, salt, and pepper. Stir well to combine. Increase heat to high and bring the mixture to a gentle boil.
  6. Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes. This allows the flavors to meld and the tomatoes to break down fully.
  7. Using an immersion blender, puree the soup until completely smooth. If using a countertop blender, let the soup cool for 5 minutes, then blend in batches, filling the blender only halfway and leaving the vent open to release steam. Be careful of splatters; cover with a towel.
  8. Return the soup to the pot. Place over medium-low heat and stir in the heavy cream. Cook, stirring occasionally, for another 5 minutes until heated through. Do not let it boil or the cream may curdle.
  9. Taste and adjust seasoning with additional salt and pepper if needed. If the soup seems too thick, thin it with a little extra broth or water.
  10. Ladle into bowls and garnish with fresh basil and a swirl of cream if desired. Serve hot.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze (without cream) for up to 3 months; after thawing, reheat and then stir in the cream. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot, about 5-7 minutes. Do not microwave with cream, as it may curdle.

Nutrition

Keywords: Pioneer Woman sherried tomato soup, sherried tomato soup, tomato soup with sherry, creamy tomato soup, American soup, comfort food, weeknight dinner, easy tomato soup, stovetop soup, fall soup

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