Creamy Tomato soup with Sourdough croutons

Ingredients

Large yellow sweet onion

6 Tablespoons of butter

28 ounce can of diced tomatoes

46 ounce bottle or can of tomato juice

3 tablespoons of sugar (or a little more to cut the acidity of the tomato)

3-4 chicken or vegetable bouillon cubes

1.5-2 cups of cooking sherry (to taste)

1.5-2 cups of 35% cream

Handful of chopped fresh basil

Handful of chopped parsley

Black pepper

Garlic croutons

Fresh whole sour dough bread

Salted Butter

Garlic powder

Directions:

Dice the onion

Melt the butter in a dutch oven or pot

Cook the onions until translucent

Dump the tomatoes, combine with onions then add the tomato juice

Once mixed, add the sugar - taste after 3 tbsp, if still acidic, add one more until you are okay with the taste.  (I usually add just over 3 but some like more)

Next, add the bouillon cubes and simmer.  

Add black pepper to taste.

Mix in the sherry to taste then simmer for another 5-10 mins until Sherry has given it a nice full flavour.  Turn off the heat and add the cream.

Finish by mixing in all of the fresh herbs.  

While cooking the soup, prep the garlic bread/croutons.  (these can be made a day before and left out to harden)

Turn over to 425

Mix butter and garlic powder to taste.

Cut the sourdough in large thick slices

Butter both sides

Put them in the oven, flip a few times until nicely browned.

Remove from the stove and cut into cubes

Enjoy!