Pioneer Woman Weekend Part 2

I am about to share with you the most A-Mazing tomato soup you will EVER eat!!!! This recipe from her cookbook is to D.I.E. for! We made it to compliment the grilled cheese sandwiches we had. We pratically licked the bowls when we were done. Then we had more at midnight!! So...without further ado..."Sherried Tomato Soup"!

Ingredients

• 1 stick of Butter melted
• 1 whole Medium Onion, Diced
• 1 bottle (46 Oz.) Tomato Juice
• 2 cans (14 Oz. Cans) Diced Tomatoes (I used Fire Roasted) 
• 3 chicken bouillon cubes
• 4 Tablespoons (up To 6 Tablespoons) Sugar
• 1 pinch Salt
• Black Pepper To Taste
• 1 cup Cooking Sherry
• 1-1/2 cup Heavy Cream
• 1/4 cup Chopped Fresh Parsley
• 1/4 cup Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken bouillon, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
Adjust other seasonings and serve with a yummy grilled cheese sandwich. Then close your eyes...and give thanks for soups like this. Cynthia also came up with the idea of first pureeing the diced tomatoes to give it a thicker texture. So I will be trying that as well.