Print

Sherried Tomato Soup

Sherried Tomato Soup - recipe card
Print Recipe

This silky, deeply savory tomato soup gets a sophisticated lift from a splash of dry sherry and a gentle swirl of cream, creating a luscious, velvety texture that coats the spoon. The sherry adds a subtle nutty sweetness that balances the bright acidity of the tomatoes, while the aromatics build a warm, comforting base. Perfect for a cozy lunch or a starter to an elegant dinner, this soup is both simple and refined.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup dry sherry (fino or amontillado)
  • 1 can (28 ounces) whole peeled San Marzano tomatoes, with their juices
  • 1 cup low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/4 teaspoon red pepper flakes (optional, for a subtle heat)
  • fresh basil leaves, for garnish (optional)

Instructions

  1. In a Dutch oven or heavy-bottomed pot (4-quart capacity), melt the butter over medium heat with the olive oil. Swirl the pan to combine; the butter should foam and then subside, and the oil will shimmer — this is your cue that the fat is ready.
  2. Add the finely diced onion and a pinch of salt. Cook over medium heat, stirring occasionally, for 6 to 8 minutes, until the onion turns translucent and soft, but not browned. The goal is to release sweetness, not color.
  3. Stir in the minced garlic, kosher salt, and black pepper. Cook for 1 more minute, stirring constantly, until the garlic is fragrant but not burnt — it should smell aromatic, not sharp.
  4. Pour in the dry sherry. It will bubble vigorously. Use a wooden spoon to scrape up any browned bits from the bottom of the pot — this deglazing step adds depth. Let the sherry reduce by half, about 2 minutes, until it looks syrupy.
  5. Add the whole peeled tomatoes with their juices and the vegetable broth. Use a potato masher or the back of a spoon to break the tomatoes into smaller chunks — this gives a rough texture that will be pureed later. Bring the soup to a gentle simmer over medium-high heat.
  6. Reduce the heat to low to maintain a gentle simmer. Cover the pot partially with the lid askew, and cook for 20 to 25 minutes, allowing the flavors to meld and the tomatoes to soften fully. Stir occasionally to prevent sticking.
  7. Remove the pot from the heat. Carefully transfer the hot soup to a blender (in batches, filling no more than half full) or use an immersion blender directly in the pot. Puree until completely smooth and velvety. If using a countertop blender, vent the lid slightly to release steam — blend on low, then increase to high for 30 to 45 seconds.
  8. Return the pureed soup to the pot (if using a countertop blender) and place over low heat. Stir in the heavy cream, sugar (if using), and red pepper flakes (if using). Mix thoroughly and heat gently for 3 to 5 minutes, until hot but not boiling — boiling could curdle the cream.
  9. Taste and adjust seasoning: add more salt and pepper if needed. The soup should be balanced — bright, savory, with a hint of sweetness from the sherry and tomatoes.
  10. Ladle into bowls and garnish with fresh basil leaves if desired. Serve hot with a side of crusty bread or a grilled cheese sandwich for a classic pairing.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months (thaw overnight in the fridge before reheating). Reheating: In a saucepan over medium-low heat, stirring often until hot — do not boil. For a microwave, heat in 1-minute intervals, stirring in between, until steaming. If reheating from frozen, use the stovetop for best texture.

Nutrition

Keywords: sherried tomato soup, tomato soup, pioneer woman style, creamy tomato soup, sherry soup, easy tomato soup, comfort food, fall soup, winter soup, quick soup, stovetop soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-sherried-tomato-soup/