Creamy Tomato Soup

Another day, another snow day!  Our fifth this year, the forth in just five straight work days!  We're now over our built-in limit of four so {supposedly}, we have to make one up.  Our scheduled final day is Friday, May making one up means we'd have to go back the Tuesday after Memorial Day.  Something I've never had to do as a teacher!  But no complaints here.  I'd prefer two snow days {in a row} because it keeps our blue/silver block on track.  And since I'm a control-freak math teacher that plans the entire semester before day 1, keeping our block schedule the same means less work for me to fix my class schedules after said snow days.

Anyway, I have to think this is it for snow days this year??  After all, March is in two days.  TWO days.  I love this.  So snow, even though I've enjoyed your presence and the snow days you've given me, it's time to melt and prepare for SPRING!!

Speaking of, Spring Break is in less than three weeks!  So another five days off to spend with the babe.  I sure hope it's semi-warm by then.  I'm dreaming of walks, sitting in the sun, and happy hours on the patio.  Things are looking up on this 10-day forecast.

But since it's still frigid with a bigillion inches of snow on the ground, how about another soup recipe?

Today it's Creamy Tomato Soup courtesy of the Pioneer Woman's blog.

I printed this recipe two years ago...and finally got around to making it earlier this winter.  And I've made it a couple times since.  It's that good.

I think when I found this recipe I was searching for a copycat Panera creamy tomato soup.  This is really nothing like Panera's, but oh so good anyway!


Creamy Tomato Soup

6 tablespoons butter, melted
1 whole medium yellow onion, diced
1 bottle (46 oz) tomato juice
2 cans (14 oz each) diced tomatoes
1-3 tablespoons chicken base (I just used chicken stock)
3-6 tablespoons sugar
pinch of salt
black pepper to taste
1 cup cooking sherry (I just used regular sherry from the liquor store)
1 1/2 cup heavy cream
Chopped fresh parsley (I used dry parsley)
Chopped fresh basil

1.  Saute diced onions in butter until translucent.
2.  Add canned tomatoes, tomato juice, chicken base, sugar, salt, and black pepper; stir.
3.  Bring to a near boil, then turn off heat.
4.  Add in sherry and cream; stir.
5.  Add in parsley and basil. 


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