Sherry-Infused Tomato Soup Recipe for Cozy Gatherings

A subtly creamy tomato soup brightened with sherry for depth and balance. It pairs wonderfully with a gooey grilled cheese and can be blended to a smooth or slightly textured consistency based on preference.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 small shallot, minced
• 2 small garlic cloves, finely minced
• 1 cup dry sherry, divided
• One 28-ounce can San Marzano whole peeled tomatoes, crushed by hand
• 1 tablespoon white sugar
• Pinch of red pepper flakes
• 1/2 cup whole milk or cream
• 1 tablespoon sherry vinegar, or more to taste
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Heat a Dutch oven over medium. Add the olive oil and butter and warm until the butter melts. Add the minced shallot, sprinkle with salt, and sauté for 6–8 minutes until softened and lightly colored. Add the garlic and cook 1 minute until fragrant.
   Pour in 3/4 cup of the sherry and let it reduce for about a minute. Add the crushed tomatoes and sugar, then season generously with salt, a pinch of red pepper flakes, and black pepper. Tomatoes benefit from abundant seasoning, so taste and adjust as it cooks. Bring the soup to a simmer, lower the heat to medium-low, and simmer about 20 minutes.
   Stir in the milk or cream and simmer another 5 minutes.
2. Add the remaining 1/4 cup sherry and simmer for 5 minutes to meld flavors and cook off alcohol. Stir in the sherry vinegar at the end and taste for final seasoning adjustments. Blend the soup to your desired consistency—either semi-smooth for body or fully smooth—and serve. Optional: drizzle a little cream or a few drops of basil oil for garnish.