1 medium onion, diced (dried minced onion or onion powder also work well)
4 T butter
(2) 14.5 ounce cans crushed tomatoes
1 46 ounce can tomato juice
3 T sugar (stevia also works well)
2 T chicken bouillon
Freshly ground black pepper
1 C red cooking wine
1½ C heavy cream
2 T chopped flat-leaf parsley (dried works well)
Instructions
Melt butter in a large pot or Dutch oven, over medium heat.
Add the onion and cook until translucent, about 3 minutes.
Add the tomatoes, tomato juice, sugar, chicken bouillon, and fresh ground pepper (to taste).
Increase the heat to medium-high and bring the soup almost to a boil. Then turn heat off.
Add the red cooking wine and heavy cream and stir to combine.
(At this point, I blend everything together using my immersion blender. A regular blender could also be used- just be SUPER careful ladling it in. Skip this step if you're family doesn't mind onion and tomato chunks like mine does.)
Sprinkle with a little parsley and a little more black pepper (if desired) to serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/robust-tomato-soup-and-a-big-amazon-giveaway/