Recipe of the Day: Ree's Best Tomato Soup Ever | The Pioneer Woman

Sherry and heavy cream help to make Ree's Tomato Soup the best you've ever had. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2XDqieu Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Best Tomato Soup Ever Recipe courtesy of Ree Drummond Total: 25 min Active: 25 min Yield: 6 to 8 servings Level: Easy Ingredients 1 medium white or yellow onion 6 tablespoons (3/4 stick) butter Two 14.5-ounce cans diced tomatoes One 46-ounce bottle or can tomato juice 3 to 6 tablespoons sugar 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes Freshly ground black pepper 1 cup sherry, optional 1 1/2 cups heavy cream 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley Directions To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent. Now dump in the diced tomatoes and stir to combine. Add the tomato juice. Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.) Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much. Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat. Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir. Serve the soup warm! https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #BestTomatoSoupEver Recipe of the Day: Ree's Best Tomato Soup Ever | The Pioneer Woman | Food Network https://youtu.be/89xrOf0ICJQ