Another non-picture post.... sorry!
Here's the link http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/
My changes --
- I roasted tomatoes in the oven with olive oil, salt and pepper. I pureed them with the stick blender and used them instead of the canned tomatoes.
- I used 1 cup of chicken broth instead of cooking sherry and the chicken base.
- I glugged in about 1/4 cup of REAL dry sherry.
- I pureed the entire soup so it was creamy.
At first I thought it tasted like NOTHING. Then I let it cool down a bit and I thought it was really good. I'd give it a 8 out of 10 and I would make it again!