1 medium white or yellow onion
6 tbsps butter
2 x 400g cans diced tomatoes
1.3L bottled or canned tomato juice
3 to 6 tbsps sugar
1 chicken stock cube
Freshly ground black pepper
250 ml sherry (optional)
275 ml thick cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
To begin, dice the onion. Melt the butter in a large pan. Add the onion and cook until transparent. Incorporate the diced tomatoes and stir thoroughly. Add the tomato juice.
Add 3 to 6 tablespoons of sugar, bit by bit, tasting as you go, in order to combat the acidity of the tomatoes. Some tomatoes and juice have more of an acidic bite than others.
Next, crumble in the chicken stock cube, and some freshly ground black pepper. Stir to combine, then heat almost to a boil and turn off the heat.
Add the sherry, if using. Stir in the cream, basil and parsley.
Serve the soup warm with crusty bread.