Sherried Tomato Soup: The Pioneer Woman’s Best Recipe
A gourmet twist that turns pantry staples into a velvety, restaurant-quality meal.
When it comes to comfort food that warms the soul and satisfies the senses, few dishes can match the rich, velvety goodness of a perfectly crafted tomato soup. The Pioneer Woman’s Sherried Tomato Soup stands as a testament to the power of simple ingredients transformed into something extraordinary through careful technique and a touch of culinary magic.
The Story Behind the Soup
Ree Drummond, known affectionately as The Pioneer Woman, has built her culinary reputation on creating approachable, delicious recipes that bring families together around the dinner table. Her sherried tomato soup represents everything that makes her cooking philosophy so appealing: it’s sophisticated enough for special occasions yet simple enough for a weeknight meal, and it transforms humble pantry staples into something that tastes like it came from a high-end restaurant.
This isn’t just any tomato soup. The addition of cooking sherry elevates the dish from basic to brilliant, while heavy cream provides a luxurious texture that makes each spoonful feel like a warm hug. The secret lies in balancing the natural acidity of tomatoes with just the right amount of sugar, creating a harmonious flavor profile that appeals to both adults and children.
Essential Ingredients for Success
The beauty of this sherried tomato soup lies in its ingredient list, which proves that exceptional flavor doesn’t require exotic or expensive components. Each ingredient serves a specific purpose in creating the final masterpiece.
The Foundation: Vegetables and Aromatics
Medium onion forms the aromatic base of the soup. When diced and sautéed in butter until translucent, it provides a sweet, savory foundation that complements the tomatoes beautifully. The key is to cook the onion slowly, allowing its natural sugars to develop and create depth of flavor.
Butter serves as both the cooking fat and a flavor enhancer. Six tablespoons might seem generous, but this amount ensures proper sautéing of the onions while contributing to the soup’s rich, satisfying mouthfeel.
The Tomato Component
The recipe calls for both diced tomatoes and tomato juice, creating a perfect balance of texture and flavor. Two 14-ounce cans of diced tomatoes provide body and chunks of tomato that give the soup substance, while a 46-ounce bottle of tomato juice creates the liquid base. This combination ensures you get the best of both worlds: the concentrated flavor of canned tomatoes and the smooth consistency that tomato juice provides.
Flavor Enhancers and Seasonings
The sugar component is crucial and often misunderstood. Adding 3 to 6 tablespoons of sugar isn’t about making the soup sweet; it’s about balancing the natural acidity of tomatoes. This technique is used in professional kitchens worldwide because it allows the true tomato flavor to shine without the harsh, acidic bite that can overwhelm the palate.
Chicken base or bouillon adds umami depth that makes the soup more satisfying and complex. Start with one tablespoon and adjust to taste, as different brands vary in saltiness and intensity.
Freshly ground black pepper provides warmth and complexity, while a pinch of salt helps bring all the flavors together.
The Star Ingredients: Sherry and Cream
Cooking sherry is what transforms this from ordinary tomato soup into something special. One cup might seem like a lot, but remember that the alcohol cooks off, leaving behind a complex, slightly nutty flavor that complements the tomatoes beautifully. Don’t substitute with drinking sherry, as cooking sherry is specifically designed for culinary use.
What others are reading
Heavy cream creates the luxurious texture that makes this soup feel indulgent. The cream should be added after the soup has been removed from heat to prevent curdling.
Fresh Herb Finish
Fresh basil and parsley aren’t just garnishes; they’re integral flavor components. The basil provides an aromatic sweetness that pairs naturally with tomatoes, while parsley adds brightness and color that makes the finished soup visually appealing.
Step-by-Step Preparation Guide
Building the Base
Begin by preparing your mise en place, a French culinary term meaning “everything in its place.” Dice your onion uniformly to ensure even cooking, and have all your ingredients measured and ready. This soup comes together quickly once you start cooking, so preparation is key.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook slowly, stirring occasionally, until the onion becomes translucent. This process typically takes 5-7 minutes and shouldn’t be rushed. The goal is to soften the onion and develop its sweetness without browning.
Adding the Tomato Components
Once your onions are perfectly translucent, add the diced tomatoes to the pot, stirring to combine. The tomatoes will release their juices, creating a fragrant base. Next, pour in the tomato juice, which will dramatically increase the volume of liquid in your pot.
Here’s where the critical balancing act begins. Add your sugar gradually, starting with 3 tablespoons and tasting as you go. Different brands of tomatoes and tomato juice have varying acidity levels, so your soup might need anywhere from 3 to 6 tablespoons of sugar to achieve the perfect balance.
Seasoning and Simmering
Add the chicken base or bouillon, starting with one tablespoon and adjusting to taste. Remember that the soup will concentrate slightly as it simmers, so it’s better to under-season initially and adjust later.
Add generous amounts of freshly ground black pepper and a pinch of salt. Stir everything together and bring the mixture almost to a boil. The key word here is “almost” – you want the soup hot enough to meld the flavors but not so hot that it reduces significantly or develops a harsh, overcooked taste.
The Finishing Touch
Once your soup reaches the proper temperature, remove it from heat. This is crucial because the next ingredients – sherry and cream – should not boil. Add the cooking sherry first, stirring to incorporate. The alcohol will cook off from the residual heat, leaving behind its complex flavors.
Next, slowly stir in the heavy cream. Take your time with this step, as adding cream too quickly to hot liquid can cause it to curdle. The cream should blend smoothly, creating a beautiful, rich color and velvety texture.
Finally, fold in the chopped fresh basil and parsley. These herbs should retain their bright color and fresh flavor, so they’re added at the very end.
Customization and Variations
Texture Preferences
Some cooks prefer a completely smooth soup, while others enjoy having small chunks of tomato for texture. If you prefer a smoother consistency, you can process one or both cans of diced tomatoes in a food processor before adding them to the soup. For an ultra-smooth texture, use an immersion blender to puree the entire soup after adding the cream.
Dietary Modifications
For those watching their fat intake, half-and-half can be substituted for heavy cream, though the result will be slightly less rich. The soup can also be made dairy-free by using coconut cream or cashew cream as alternatives to heavy cream.
To reduce sodium content, low-sodium chicken broth can replace the chicken base, though you may need to add more to achieve the same depth of flavor.
Serving Suggestions and Accompaniments
This sherried tomato soup is elegant enough to serve as a first course for dinner parties, yet comforting enough for casual family meals. Consider these serving suggestions to enhance the experience:
Classic pairings include grilled cheese sandwiches, crusty bread, or buttery crackers. The rich soup benefits from something with texture and neutral flavor that won’t compete with its complex taste profile.
Garnish options can elevate the presentation: a dollop of sour cream, a sprinkle of fresh herbs, homemade croutons, or even a light drizzle of good olive oil can add visual appeal and complementary flavors.
For special occasions, consider serving the soup in warmed bowls with artisanal bread on the side. The presentation should match the soup’s elevated flavor profile.
Storage and Reheating
This soup stores exceptionally well, making it perfect for meal prep or batch cooking. It can be refrigerated for up to 5 days or frozen for up to 3 months. When freezing, consider leaving out the cream and adding it fresh when reheating, as dairy products can sometimes separate during the freezing process.
To reheat, warm the soup gently over medium-low heat, stirring frequently to prevent the cream from curdling. If the soup seems too thick after storage, thin it with a little additional tomato juice or broth.
Frequently Asked Questions
Can I substitute the cooking sherry?
While cooking sherry provides the authentic flavor profile, you can substitute with dry white wine or even additional chicken broth if alcohol isn’t desired. However, the unique flavor that sherry provides will be missing.
Why is sugar necessary in tomato soup?
Sugar balances the natural acidity in tomatoes, preventing the soup from tasting harsh or overly tart. It doesn’t make the soup sweet but rather allows the true tomato flavor to shine through.
Can this soup be made ahead of time?
Yes, this soup actually improves in flavor when made ahead. Prepare the soup completely, then gently reheat when ready to serve. The flavors meld beautifully overnight.
What’s the best way to prevent the cream from curdling?
Remove the soup from heat before adding cream, and add it slowly while stirring constantly. The residual heat will warm the cream without causing it to curdle.
Can I make this soup vegetarian?
Absolutely! Simply substitute vegetable broth or vegetable base for the chicken base. The soup will still be delicious and flavorful.
The Pioneer Woman’s Sherried Tomato Soup represents the perfect marriage of simplicity and sophistication. By understanding each ingredient’s role and following proper technique, you can create a restaurant-quality soup in your own kitchen. Whether served as an elegant starter or a comforting meal, this soup delivers satisfaction in every spoonful, proving that the best recipes often come from the most humble beginnings.
References
- https://www.food.com/recipe/pioneer-woman-tomato-soup-with-sherry-326015
- https://www.thetasteplace.com/pioneer-womans-creamy-sherried-tomato-soup/
- https://www.youtube.com/watch?v=89xrOf0ICJQ
- http://www.thecookingphotographer.com/2009/11/sherried-tomato-soup-from-pioneer.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a9427/sherried-tomato-soup/
- https://www.thepioneerwoman.com/food-cooking/a105228/tomato-soup-2-0/
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