Sherried Tomato Soup

This is another recipe from www.thepioneerwoman.com.
(Here is the direct link to the soup)

I made this tonight and although it wasn't cold outside, it was yummy and warm. We had french bread and salad with it and enough for lots of leftovers this week!

Sherried Tomato Soup

6 tablespoons melted butter
1 medium onion, diced
1 46-ounce bottle or can tomato juice
2 14 ounce cans diced tomatoes
1 to 3 Tablespoons chicken base (I didn't even know what this was, but it is right next to the chicken bouillon cubes at the store. I used 2 T.)
3 to 6 Tablespoons sugar (I used 5 T.)
Pinch of salt
Black Pepper
1 cup cooking sherry (I used about 3/4 cup)
1 1/2 cups heavy cream
chopped fresh parsley (I used dried)
chopped fresh basil (I used dried)

Saute diced onions in butter until transluscent.

Add canned tomatoes; stir.

Add tomato juice, sugar, pinch of salt, and black pepper, and chicken base and stir. Bring to a near boil, then turn off heat.

Add in sherry and cream and stir.

Add in parsley and basil to taste, adjust other seasoning, and serve with yummy, crusty bread.