Sherried Tomato Soup

• 6 tablespoons melted butter
• 1 medium onion, diced
• 1 46-ounce bottle or can tomato juice
• 2 14 ounce cans diced tomatoes
• 3 to 6 tablespoons sugar
• Pinch of salt
• Black Pepper
• 1 cup cooking sherry
• 1 1/2 cups heavy cream
• chopped fresh parsley
• chopped fresh basil

1. Saute diced onions in butter until transluscent.
2. Add canned tomatoes.
3. Add tomato juice, sugar, pinch of salt, and black pepper and stir.
4. Bring to a near boil, then turn off heat.
5. Add in sherry and cream and stir.
6. Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread on a cold, blustery, dreary, depressing, rainy, snowy day.
7. Then close your eyes. And give thanks for soups like this.

Found On: Pioneer Woman Cooks!