Every week I tell my viewers on Tuesday nights that if they have any suggestions for people's recipes that we should try, let us know. Well The Pioneer Woman's name came up more than once. I honestly had never tried any of her recipes but had seen her show a few times so I was glad to add her to the list of celebrities in my test kitchen.
For anyone that knows my family, knows that we love this french bistro restaurant chain here called La Madeleines. Every time we go there we order their tomato soup. It's so popular that you can buy it by the jar. So when I saw Pioneer Woman's recipe for tomato soup I had to try it. Here is the recipe:
1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
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
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
Watch how to make this recipe.
To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.
Now dump in the diced tomatoes and stir to combine. Add the tomato juice.
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.)
Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.
Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.
Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.
Serve the soup warm!
So first of all I love the fact that this recipe is easy to put together. Many of the ingredients you probably already have in your cabinet. Another thing I appreciated was that the directions and measurements were very clear (but I would expect nothing less from a Food Network recipe right? LOL)
Once this recipe was done and we tasted it, we were shocked. (If you click on the link below to see the replay of our Periscope you can see our reaction.) It was absolutely delicious! It reminded us right away of our beloved soup from La Madeleines. The flavors were dancing on my tongue. Of course that was mostly due to the sherry (that I picked up for a VERY nice price from one of my most favorite grocery stores, Trader Joe's) and the fresh basil. How can you go wrong when you add fresh basil right?
This recipe was definitely a winner in my book. So what would I rate this recipe and what would I change? I first gave it an 8.5 out of 10, but after blending it in my Vitamix (which is the only change I would make) and tasting it again the next day after all of the flavors had time to develop… it was definitely a 9!! This recipe makes a nice sized pot, but my family loves it so much that they go through it in a few days. My husband like it so well that he asked me to make it again.
The Pioneer Woman gets much props from me for this recipe. It's a keeper!
Photo of Ree Drummond is courtesy of The Food Network