Heaven in a Bowl, or The Best Soup You'll Ever Eat

A big thanks to a few girls who have given me awards lately!  The first is from Carrie of Carrie's Little World.

And the next is from Amy of WhisperWood Cottage:

A huge thank you to both of these ladies for thinking I have anything to contribute to the blogging world!  And, since both awards ask me to list some things that I am thankful for, I thought it would be a great time to share with you something that makes me very, very happy:

This, friends, is the best soup you will ever eat.  I am not kidding.  I have been searching for a tomato soup recipe for years and years (really!) and had yet to find something that would rival my childhood favorite, Campbell's Tomato Soup...until this soup came along.  It is rich and creamy, with a subtle tomato flavor.  It is perfect to serve it to guests if I want, but I can also dip a grilled cheese sandwich in there on a Tuesday night and feel right at home.  Did I mention how much I love this soup?

I will give credit where credit is due and tell you that I originally got this recipe from The Pioneer Woman Cooks.  That woman has never steered me wrong and I have loved all her recipes.  But in this case, her recipe makes the soup rather chunky, and I am a firm believer that tomato soup should be perfectly smooth and creamy.  So the recipe I am sharing with you below is with my adjustments, but be sure to visit The Pioneer Woman if you want the original.  You won't be sorry!

Heaven In a Bowl, or The Best Soup You'll Ever Eat

6 T. unsalted butter

1 medium onion, diced

1 (46 oz.) bottle of tomato juice

2 (14 oz.) cans diced tomatoes, undrained

2 T. chicken base (you'll find it near the bullion cubes)

3 T. sugar

1 cup cooking sherry

1 1/2 cups heavy cream

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

salt to taste

pepper to taste

Melt the butter in a large soup pot.  Saute the onions in the butter until they are translucent.  Let cool slightly.  Add sauteed onions and cans of diced tomatoes to a food processor or blender and blend together until smooth.  Put mixture back into soup pan.  Add tomato juice, chicken base and sugar.  Bring to a near boil, then turn off heat.  Add in sherry and cream and stir.  Turn heat back on low.  Add parsley and basil.  Let all the flavors cook and blend together, making sure not to scorch the soup.  Add salt and pepper to taste.

How easy is that?  YUM!  :)

P.S. I wanted to say a big thank you for your comments yesterday about the house next door.  I felt so supported and was so blessed that so many of you said a prayer for me.  It's so humbling!  The latest is that we placed our offer, but are competing with another buyer who also put in an offer yesterday.  So it's a waiting game, unfortunately, and since our offer is contingent upon us selling our house, the odds aren't in our favor.  I was pretty bummed yesterday and of course shed some tears, but let's wait and see what God does.  If this doesn't work, I do believe it's because there's something better out there.  I will keep you posted!