Sherried Tomato Soup

Makes 8 servings

Recipe submitted by: Shauna Havey

• 1 stick salted butter

• 1 large sweet onion

• 4 cloves garlic

• 1/3 cup cooking sherry

• 2 (28 ounce) cans crushed tomatoes in rich puree

• 2 tablespoons sugar

• 2 quarts chicken broth

• 2 teaspoons sea salt

• 1 teaspoon white pepper

• 1 cup heavy cream

• 1/2 cup parsley, minced

Set a large soup pot over medium heat. Add the butter and allow it to melt. Peel and quarter the onion and place it into a food processor along with the garlic. Pulse until finely chopped, then add the onion and garlic to the pan with the butter. Sauté for about 8 minutes until the onions are tender and the garlic is fragrant. Deglaze the pan with the sherry, then pour in the tomatoes and the sugar. Stir to combine and increase the heat to medium high. Add the chicken broth, salt and pepper. Allow the soup to gently simmer for 10 minutes, to allow the flavors to meld. Turn the heat to low and pour in the heavy cream. Ladle the soup into bowls. Sprinkle parsley across the surface of the soup before serving.

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