Cream of Tomato Soup with Sherry and Chives


I have been fully converted to tomato soup since discovering this one, but the version below might be my new favorite. The sherry adds a nice kick, reminiscent of the way that vodka makes vodka sauce so special.  I didn’t think that I could like tomato soup that doesn’t involve roasted tomatoes, but I stand corrected!

Cream of Tomato Soup with Sherry and Chives

3 T butter
1/2 onion, diced
1 clove garlic, minced
kosher salt
black pepper
3 T flour
10 roma tomatoes, diced
1 c chicken stock
2 T sugar
1 c dry sherry
1/2 c half-and-half
chives, finely chopped

Melt the butter in a medium-sized saucepan. Add the onion and garlic, and saute until slightly softened. Season with salt and pepper. Add the flour and saute in the butter for two minutes to form a roux.

Add the tomatoes, chicken stock, and sugar. Simmer for 15 minutes, stirring every few minutes.

Turn off the stove, and allow to cool for a few minutes. Carefully puree the soup in a blender.

Add the pureed soup back to the pot. Heat until warm, then turn off the stove. Add the half-and-half and sherry, then stir to combine. Reheat again if necessary.

Garnish with chives.


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