2 Tbsp chicken base - we use better than bouillon brand
1 tsp fresh ground pepper
¾ C sherry
¾ C heavy cream
¼ C chopped fresh basil - for garnish
Instructions
Heat a large dutch oven over medium heat. Add butter and olive oil, once butter is melted add diced onions. Cook onions until translucent, add garlic and cook for an additonal 2 minutes.
Add tomatoes and tomato juice and stir. Add sugar - this is added to reduce the acidity of the tomatoes. Add chicken base, ground pepper and sherry and bring to a simmer.
Remove from heat. Using a blender or immersion blender, blend soup until pureed. Return to pot and add cream, stir until incorporated. Garnish with chopped basil to serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/best-tomato-soup-ever/