|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Cream Soup Base (either #067 or #096)|
|12 oz||tomato paste|
|2 oz||olive oil|
|6 oz||diced yellow onion|
|1 oz||minced garlic|
|4 oz||red wine|
|4 oz||sherry wine|
|30 oz can||diced tomatoes with juice (option: fire-roasted tomatoes)|
In a large mixing bowl, add water. Add tomato paste and Cream Soup Base (28 oz) to water while stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
In a large stock pot, sauté onions and garlic in olive oil until they start to turn soft.
Deglaze pan with red and sherry wines, bringing to a full boil.
Add tomatoes and bring to a slow simmer.
Pour soup mixture into stock pot and stir to combine.