Robust Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: soup, dinner, supper
Cuisine: American
Serves: 8 servings
Ingredients
  • 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
  1. Melt butter in a large pot or Dutch oven, over medium heat.
  2. Add the onion and cook until translucent, about 3 minutes.
  3. Add the tomatoes, tomato juice, sugar, chicken bouillon, and fresh ground pepper (to taste).
  4. Increase the heat to medium-high and bring the soup almost to a boil. Then turn heat off.
  5. Add the red cooking wine and heavy cream and stir to combine.
  6. (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.)
  7. 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/