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Sherried Tomato Soup

An elegant first course: rich, savory tomato soup accented with dry sherry. Serve it in your best china garnished with minced chives.


  • 1 medium onion, cut in small dice
  • 1 medium carrot, cut in small dice
  • 3 tablespoons unsalted butter
  • 1/4 cup flour
  • 4 cups tomato juice
  • 3/4 ounce Glace de Viande® dissolved in 2 cups hot water
  • Salt and ground black pepper
  • Pinch ground allspice
  • Pinch cayenne pepper
  • 1/2 cup dry sherry
  • 1 tablespoon honey


  1. In a large soup pot, sauté the vegetables in butter until soft, 5 to 10 minutes. In a separate pan, bring the tomato juice to a simmer.
  2. Remove the soup pot from the heat, add the flour to the vegetables, and stir well to blend. Return the pot to the heat and cook the roux, stirring constantly, for several minutes. Ladle the simmering tomato juice into the roux gradually, whisking to blend.
  3. Whisk in the dissolved  Glace de Viande® and season the soup with salt and pepper to taste.
  4. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low, and simmer about 30 minutes. Taste the soup and season it with additonal salt and pepper (if needed), allspice, and cayenne. Add the sherry and honey and whisk to blend.
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Classic French Stocks and Sauces