Wednesday, September 29, 2010

Sherry and Red Wine, Tomato Soup

Yesterday my husband and I decided to enjoy the "cold" weather that Texas has been enjoying by cooking our traditional winter menu... tomato soup and sandwiches! It was sooo good, but to tell you the truth it needs to get colder for it!  It is super easy to make serves 4 - 6 people, it takes around an hour to make...


8 large tomatoes
salt and pepper
Olive Oil
12 - 15 thyme stalks
10 - 12 garlic cloves
1 shallot
1 medium red onion
1 tbs of chopped oregano
1 tbs of chopped basil
1/2 cups of chicken stock
1 shot of sherry
1 shot of red wine
1/2 small can of tomato paste


Pre heat the oven 350 degrees.
Cut the tomatoes and garlic cloves in big chunks, place them in a large sauce pan, drizzle with salt, pepper and olive oil. Also sprinkle the chopped herbs and mix, bake for 30 minutes.

In a separate medium frying pan chop the red onion and shallot, drizzle olive oil and saute for around 4 minutes, add a little bit of chopped thyme for flavor... when the onions are lightly brown remove from the heat and wait for the tomatoes to come out of the oven.

Add some of the chicken broth and the tomatoes in the big pan and stir while keeping it over medium heat. Let it simmer and add some more chicken broth, until the tomatoes star falling apart, add the sherry, wine and tomato paste, let it reduce for 20 minutes.

Place the mix in the blender and puree... serve hot in a bowl, with garlic croutons.


  1. There is something so comforting about a tomato soup/sandwich meal! I love the addition on the sherry and red wine...nice flavors to add to a standard. I'll have to remember that. Thanks for sharing!

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  3. Thanks for this recipe, we can easily use sherry wine in this recipe.