With the summer coming to a close, so is tomato season. This homemade tomato soup recipe is positively dynamite, especially if you use garden fresh tomatoes. Tomatoes come in all shapes, sizes and flavors. You'll want to make this soup with tomatoes that have great flavor. I recommend visiting your local farmer's market and picking up a variety of tomatoes. Since some tomatoes are more acidic or sweet than others, taste them before cooking the soup. A bowl of fresh tomato soup is not complete without an ooey gooey grilled cheese served alongside.
1 medium white or yellow onion, diced
6 tablespoons (3/4 stick) butter
4 cups chopped fresh tomatoes, skins and seeds removed
2 cups low sodium tomato juice
2 cups low sodium chicken broth
3 tablespoons sugar
1 tablespoon ketchup
1 tablespoon chicken base
1/4 cup sherry
1 1/2 cups heavy cream
1/2 cup chopped fresh basil
kosher salt and freshly ground pepper to taste
Melt the butter in a large pot or Dutch oven. Add the onion and cook until softened and translucent, about 3 to 5 minutes. Next, add the diced tomatoes and stir to combine. Add the chicken broth and tomato juice. Stir the ingredients to combine then add the sugar and ketchup. If the soup is too acidic, feel free to add more sugar as needed. Add the chicken base to the pot. Add kosher salt and freshly ground pepper to taste. Stir to combine, then heat almost to a boil. Then reduce heat to a simmer and cook for another 10 minutes. Adjust seasoning. Turn off the heat and add in the sherry. Stir in the cream. Let soup slightly cool and with an immersion blender, puree the soup until desired smoothness. Add the basil and stir. Serve the soup warm with a grilled cheese.
*Note: You can make extra of this soup (leave out the sherry, cream and basil) and freeze for up to three months.