Really Good (And Gluten-Free!) Creamy Tomato Soup

Martha Stewart shared a really good looking, and wicked simple t toss together tomato soup recipe and I wanted to try it, but…

I also had to tweak it a bit.

I mean, there was no basil called for, and most every soup or stew benefits from a nice, healthy splash of sherry, right?

So I tweaked, and we thoroughly enjoyed it. I think you will as well.

•1 tbsp garlic-infused olive oil
•1 sweet onion, diced
•2 cloves garlic, minced
•1 (28 oz) can whole tomatoes
•1 cup chicken stock
•1/4 cup water
•1/4 cup sherry
•1 tbsp Sherry Peppers Sauce*
•1/2 tsp dried basil
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•1/2 tsp Aleppo pepper
•3/4 cup heavy cream
•1 tsp sugar (optional)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Warm the oil in a large pot over medium heat, then add the diced onion and sauté until tender, about ten minutes.

Stir in the garlic and cook for another 30 seconds or so, just until you can start to smell it.

Add the tomatoes, chicken stock, water, sherry, Sherry Peppers Sauce, and the seasonings.

Bring to a boil, then reduce the heat and simmer for ten minutes.

Use your immersion blender to break up the tomatoes and bits of onion, or, working in batches, transfer the soup to a blender and process until smooth. Far better, I think, to invest in an immersion blender.

Return your soup to the stove on low heat and stir in the heavy cream.

Lit the now nicely creamy soup warm through and give it a taste.

It was really quiet good, but I thought that a hint of sugar would work a treat, so I stirred that in and let it warm through for another ten minutes.


Next time, and there will be a next time, this is my new default tomato soup, I might double up on the basil and mebbe add a bit more garlic, but that’s just me.




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