A delightful and creamy tomato soup with a hint of sherry and fresh herbs, perfect for a cozy meal.
Melt the butter in a soup pot over medium heat.
Use unsalted butter to control the saltiness of the soup.
Add the diced onion and sauté until translucent.
Stir frequently to prevent the onion from browning.
Add the chopped tomatoes and tomato paste to the pot.
If using canned tomatoes, drain them slightly before adding.
Stir in the chicken bouillon, sugar, and pepper.
Dissolve the bouillon completely for a uniform flavor.
Pour in the sherry and let it simmer for a few minutes.
Simmering the sherry helps to mellow its flavor.
Blend the soup until smooth using a blender.
Blend in batches if necessary to avoid overfilling the blender.
Return the soup to the pot and stir in the half-and-half and heavy cream.
Warm the cream slightly before adding to prevent curdling.
Add the basil and parsley, stirring to combine.
Reserve some fresh basil for garnish.
Serve the soup hot, topped with croutons.
For a gourmet touch, drizzle with a bit of olive oil before serving.