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  1. #37
    Senior Member Thatgoodfellow's Avatar
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    Aug 2018
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    Revive this thread people I need more ideas in my life other then boring ass chicken thighs and jasmine rice!

  2. #38
    Veteran Iron1's Avatar
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    Oct 2013
    Thanked 2,952 Times in 1,223 Posts
    I made this one a few weeks ago and can confirm, it's the best tomato soup I've ever had. I simmered mine down to a thicker texture but you can adjust yours depending on your preference.

    Best Tomato Soup Ever


    1 medium white or yellow onion
    6 tablespoons (3/4 stick) butter (I did not use as much butter to sauté the onions)
    Two 14.5-ounce cans diced tomatoes (I find “Fire Roasted Diced Tomatoes are better)
    One 46-ounce bottle or can tomato juice
    3 to 6 tablespoons sugar
    1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
    Freshly ground black pepper
    1 cup sherry, optional (I did not add the sherry)
    1 1/2 cups heavy cream
    1/4 cup chopped fresh basil
    1/4 cup chopped flat-leaf parsley


    1. To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
    2. Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
    3. Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)
    4. Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
    5. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
    6. Add in the sherry if desired. Stir in the cream. Add the basil and parsley.
    7. Use an immersion blender to completely puree the soup to your desired consistency. (I just used a normal blender for this)
    8. Let simmer for as long as you want, I went about an hour. Longer will infuse more flavor.
    9. Serve the soup warm!

    There's also a parmesean crouton recipe that went with it if you're interested:

    Parmesan Croutons

    A few of these sprinkled in the humblest soup makes it kind of spectacular.

    • 4 cups cubed good white bread
    • 3 tablespoons good extra virgin olive oil
    • 3 tablespoons finely grated Parmesan
    • ˝ teaspoon minced fresh garlic
    • Kosher or coarse salt and freshly ground pepper to taste


    1. Preheat the oven to 375°F. Spray a rimmed baking sheet with nonstick cooking spray. In a large bowl toss the bread cubes with the olive oil, Parmesan, garlic, and salt and pepper.

    1. Spread the croutons on the baking sheet, leaving some space between them. Bake for about 8 to 10 minutes, until the outside in lightly browned and crisp. The middle should still be a bit soft. Remove them from the pan and cool.
    Last edited by Iron1; 01-14-2020 at 11:44 AM. Reason: Formatting
    My posts are for entertainment purposes only

  3. The Following User Says Thank You to Iron1 For This Useful Post:

    Thatgoodfellow (01-14-2020)

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