This is one of my FAVORITE winter soups – adapted from PIONEER WOMAN. Once you try this soup – you’ll never go back to Campbell’s again.  I keep the ingredients on hand at all times during the winter.  If we ever do get snowed in,  we’re ready!   Make this soup, put on your comfy pants, curl up by the fire, and read a book.  It’s just too easy to make and it tastes so good.

Sherried Cream of Tomato Soup

• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 46-ounce bottle or can tomato juice or V-8 juice
• 2 14 ounce cans petite diced tomatoes
• 2-3 chicken bullion cubes (I use NO CHICK’N)
• Pinch of salt
• Black Pepper
• 1 cup cooking sherry
• 1 1/2 cups heavy cream – yes heavy cream
• chopped fresh parsley (optional)
• chopped fresh basil (optional)

In soup pot, sauté diced onions in butter until translucent. Add canned tomatoes. Add tomato juice, NO CHICK’N bullion cubes, pinch of salt and black pepper then stir to dissolve bullion cubes. Bring to a near boil, and then turn off heat. Add in sherry and cream and stir. Garnish with chopped herbs if desired. Serve warm with French bread.