1 large shallot, coarsely chopped
1/2 cup cooking sherry
5 cloves garlic, minced
1/2 teaspoon salt
pepper, to taste
3 (14-ounce) cans diced tomatoes, divided
20 ounces vegetable broth
1/3 cup chopped fresh basil
3/4 teaspoon sugar (optional)
1. In a large soup pot, heat oil, then add shallots. They have a wonderful flavor that develops over time, so saute them for at least 5 minutes after they start to get translucent. Add more oil or water if they start to stick to the pan.
2. Stir in sherry, garlic, salt, and pepper; simmer until sherry has reduced.
3. Stir in 2 cans of diced tomatoes and broth; mix well. Ladle around 2/3rds of of the mixture into a blender and pulse a few times. Pour that back into pot.
4. Pour in remaining can of tomatoes, basil, and sugar; stir. Bring to a gentle boil, then reduce heat and allow to simmer for 10 minutes to blend the flavors.
I thought about adding something to make it creamy, but it is so savory I didn't want to soften to flavor.
Source of recipe: The recipe is loosely based on my friend Sheila's recipe, just kicked up a few notches.