Fire Roasted Tomato Soup

1 large onion, chopped

6 T. butter

2 (14.5 oz.) fire roasted diced tomatoes

1 (46 oz.) bottle or can of tomato juice

3-6 T. sugar

3 chicken bouillon cubes

Freshly ground black pepper

1 c. dry sherry

1 1/2 c. heavy cream

1/4 c. chopped fresh basil

1/4 c.. chopped fresh parsley

Grated Parmesan for serving

In a large dutch oven, melt the butter over medium high heat. Add the onions, and saute until onions are translucent.

Add the fire roasted tomatoes and stir to blend.

Add the tomato choice and bring to a bubble.

Add the sugar, bit by bit, tasting as you go. Only add as much as you need to cut the acid of the tomatoes.

Add the chicken bouillon cubes and season heavily with black pepper.

Simmer until the bouillon is melted.

Add the Dry Sherry and simmer for 10 minutes.

Add the cream, basil and parsley. Simmer for a few minutes.

Serve warm with fresh grated Parmesan if preferred.