Step 1: Prepare the Onion

Dice your onion into small, even pieces. Melt the butter in a large pot or Dutch oven over medium heat. Once the butter is melted and begins to sizzle, add the onions. Cook until they become translucent, stirring occasionally to avoid burning.

Step 2: Combine Tomatoes and Tomato Juice

Once the onions are soft and fragrant, it’s time to add the tomatoes. Pour in the diced tomatoes and stir to combine. Then, add the tomato juice. Make sure everything is mixed well to create a smooth, flavorful base.

Step 3: Balance the Acidity

Tomatoes can sometimes be too acidic, which is why adding sugar is important. Start with 3 tablespoons and taste. If the soup still has a sharp tang, slowly add more sugar, up to 6 tablespoons. Stir after each addition to ensure it dissolves fully.

Step 4: Season with Chicken Base and Pepper

Add 1 or 2 tablespoons of chicken base to the pot. If using bouillon cubes, dissolve them in hot water before adding them to the soup. Stir in a generous amount of freshly ground black pepper. Let the soup heat until it’s nearly boiling, but don’t allow it to reach a full boil.

Step 5: Add Sherry and Cream

If you’re using sherry, now’s the time to add it. Pour it in and give the soup a good stir. Then, reduce the heat and slowly add the heavy cream. Stir until the cream is fully incorporated, creating a velvety texture.

Step 6: Finish with Fresh Herbs

Just before serving, stir in the chopped basil and parsley. These fresh herbs add brightness and color to the soup, enhancing its flavor and presentation.