Killer Soup

   I'll call it this because it's killer good. Simply put. It's called Sherried Tomato Soup, but that name isn't fancy enough. Recipe is from my cousin Natalie's blog, found here. I was told I would lick the plate clean. The main reason I didn't is that Bob Smith was still at our house and coming up and down the stairs. He stopped every time to pet Apollo (who he refers to as Frying Pan. Because "he looks like he got hit with a frying pan") which I actually found endearing.

   Killer Soup

• 1 stick of Butter melted
• 1 whole Medium Onion, Diced
• 1 bottle (46 Oz.) Tomato Juice
• 2 cans (14 Oz. Cans) Diced Tomatoes (I used a basil and garlic variation by Hunts) 
• 3 chicken bouillon cubes
• 4 Heaping Tablespoons Sugar
• 1 pinch Salt
• Black Pepper To Taste
• 1 cup Cooking Sherry
• 1-1/2 cup Heavy Cream
• 1/4 cup Parsley (recipe calls for fresh, but I didn't have any)
• 1/4 cup Chopped Basil

Sauté diced onions in butter until translucent.

Then add canned tomatoes, tomato juice, chicken bouillon, sugar, pinch of salt, black pepper and stir.

Bring to a near boil, then turn off heat. Add in sherry and cream and stir.

We all know if it contains heavy cream, it's probably good. Add in parsley and basil to taste.
Fry up some grilled cheese of your chosing. I used muenster slices on country white bread. Natalie suggested sourdough, but my damn grocery store didn't have it.

This meal tasted like cold weather. So cozy and delicious! I'm ready for fall and sweaters and pumpkins!!
XO Autumn Van Weir