Tomato Soup

2 Tbsp Extra Virgin Olive Oil

1 Tbsp Salted Butter

¼ tsp Srirachi

1 tsp Kosher Salt

1 tsp Salt

1 tsp Pepper

1 Small Yellow Onion (finely diced)

2 (14.5 oz) cans Petite Diced Tomatoes*

1 (28 oz) can Crushed Tomatoes*

1 c Sherry or White Wine

2 c Unsalted Chicken Stock

1 c Parmesan

2 tsp Oregano

2 tsp Basil

2 c Half & Half

1 (6oz) can Tomato Paste

Sugar (at least 1 tsp)

Extra Butter

Freshly Chopped Parsley

How To…

Add Olive Oil, butter, salts, pepper, and Srirachi to a Dutch oven that has been heated to med-med/high heat.

Heat until butter is melted, and color is golden.

Add diced onions and allow to cook until slightly translucent (approx. 3-5 min).

Add the *diced tomatoes and allow the onions and tomatoes to simmer for few minutes.

Add the sherry or white wine, being sure to scrape up any slightly burned bits at bottom of pan.

Allow alcohol to reduce slightly before adding the can of *crushed tomatoes.

Once crushed tomatoes have been added, allow mixture to come to a gentle boil, boiling softly for about 2-3 minutes.

Stir in chicken stock and continue to simmer for a few more minutes.

Add Parmesan slowly.

Once the Parmesan has melted, stir in the oregano and basil; and follow that with the Half & Half.

Allow the soup to simmer for another 3-5 minutes.  If it seems too thin, add a spoonful of tomato paste at a time.

Add at least 1 tsp sugar.

Taste & adjust with the following:


Salt (either will do, sometimes I use both)




Once you have it exactly the way you like it, toss in your freshly chopped parsley and allow simmering to continue until the soup is completely heated through or until you can wait no longer.


Until next time!




*For a thinner soup, part or all of the diced/crushed tomatoes can be substituted with tomato juice*