The best tomatoes to use are the Italian oval shaped ones which are also known as jam or roma tomatoes but if you can’t get jam tomatoes ordinary tomatoes will do fine – Make sure they are a lovely ripe, red and fresh. I don’t even remove their cores. I just puree the whole lot as the fibre is very good for you. The skin of the Italian oval shaped jam tomato disintegrates far better than the usual round shaped tomatoes which adds to the lovely red colour that you see here – To puree or bottle tomatoes the Easy Peasy way click here.
Once tomatoes are nice and soft you may, using a hand held blender, puree them directly in their bowl.
Add your freshly pureed tomatoes to your onions, stirring to combine.
Gradually add your sugar, carefully tasting in between to balance out the acid with the sweet.
Stir in your chicken stock cubes or homemade gelatinous chicken stock, tasting for saltiness in between – balancing out your salty with your sweet. Be careful not to make it too salty.
Add some freshly ground black pepper to taste. Stir to combine.
Bring soup to a boil and then turn off the heat.
Stir in your basil and parsley. Add your sherry if you will be adding. Lastly stir in your cream to taste or in part and or gently swirl the balance of your cream into each individual serving bowl upon serving.