I have many guilty pleasures when it comes to food. Cupcakes for breakfast? Don’t mind if I do! Eating raw cookie dough rather than baking it, what’s wrong with that? Another one of my guilty pleasures is eating red sauce without the noodles.
Just sauce straight from the pot. I know, it’s a strange one. Growing up I would help myself to my mom’s sauce by ladling spoonful after spoonful into a bowl while she cooked it. Who needs noodles anyways? I may or may not still do this today. It was delicious, but my mom would always yell at me. To me, the sauce is the best part though. I don’t know why she never suggested I try tomato soup. Wouldn’t that seem like a logical resolution for her sauce thief daughter?
I had never had tomato soup but I always imagined tomato soup to be closer to tomato juice than to tomato sauce, and I prefer the thickness of the sauce. My friend Melissa made this soup for our most recent game night and I really enjoyed it. It is very thick and creamy, just the way I like it. This recipe couldn’t be easier. It is from Pioneer Woman’s cookbook but I made minor changes. We served this with Cliff’s famous garlic grilled cheese and it was wonderful!
6 tablespoons butter, melted
1 whole medium onion, diced
46 ounce can of tomato juice
28 ounce can of diced tomatoes
3 chicken bouillon cubes
4 tablespoons sugar
black pepper to taste
1 cup sherry
1½ cups heavy cream
Dried Italian seasoning (or fresh)
Sauté diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken bouillon, sugar, black pepper and stir. Bring to a boil, turn off heat. Add in sherry and cream and stir. Add in Italian seasoning. Blend with an immersion blender. Check your seasoning and adjust as needed.
Source: Adapted from Pioneer Woman