I've been waiting since September 22 for a rainy day so I can make my First Rainy Day of Fall soup. Now that we live in Colorado, though, rainy days are few and far between. Not that I'm complaining about the sunshine, but it would be nice to have at least one rainy day in the season! Today, we got our first snowfall, so I decided I'll change my tradition to First Snowfall Soup. This year, it turned out to be a delicious sherried tomato soup. I'm not usually a big fan of tomato soup, but it's beginning to grow on me, especially with grilled cheese. This recipe is modified from Ree Drummond's version. I made grilled cheese sandwiches with Cabot Seriously Sharp cheddar and Health Nut bread and added a red pear on the side.
Sherried Tomato Soup
1/2 onion, diced
1 tbsp. butter
1 can petite diced tomatoes
23 oz. tomato juice
1 tbsp. sugar
1 chicken bouillon cube (actually, I used a packet of the powdered stuff)
Pepper
1/2 c. very dry sherry
3/4 c. milk, half & half, or heavy cream (I used fat-free half & half mixed with 2% milk)
Snipped parsley & basil (forgot those tonight---oops!)
Melt the butter in a soup pot. Add onion & cook until translucent. Add tomatoes, juice, sugar, bouillon, pepper. Heat until almost boiling. Remove from heat and add sherry, then cream. Heat through, carefully. Serve garnished with herbs. Serves 4.
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