Recipe Yield:
Amount Item
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)
  1. 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.

  2. In a large stock pot, sauté onions and garlic in olive oil until they start to turn soft.

  3. Deglaze pan with red and sherry wines, bringing to a full boil.

  4. Add tomatoes and bring to a slow simmer.

  5. Pour soup mixture into stock pot and stir to combine.