Sherried Tomato Soup

This recipe is blatantly stolen from The Pioneer Woman. I’m reproducing it with my metricised conversions and a few substitutions – reduced butter, evaporated milk instead of cream and less sugar. If you want to see some step by step instructions and pictures however, go to the original Pioneer Woman recipe.

Sherried Tomato Soup

Please note that the most important step is number 3. I’ve been craving soups like this on dreary, dark pre-winter days as the shortest day of the year soon approaches. It won’t make the days longer, but it creates a warmth in the depth of your belly that makes cold days just that little bit more bearable.

Sherried Tomato Soup


  • Chunk butter/olive oil
  • 1 whole medium onion, diced
  • 3-4 garlic cloves
  • 2L tomato juice
  • 2 400g cans diced tomatoes
  • 1 teaspoon stock powder
  • 3 teaspoons sugar
  • pinch salt
  • black pepper to taste
  • 1 cup cooking Sherry
  • 1-1/2 cup evaporated milk
  • chopped fresh parsley
  • chopped fresh basil


  1. Sauté diced onion and garlic in butter until translucent. Then add canned tomatoes, tomato juice, chicken stock, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat.
  2. Add in sherry and cream and stir.
  3. Add in parsley and basil to taste. Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.

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