Sherry and tomatoes are meant to be together, and this soup is a great accompaniment to a gooey, cheesy sandwich. I like it semi-smooth, which makes it a little thicker than normal tomato soup, but blend to reach your preferred consistently. Add more or less Sherry depending on your taste-just make sure you give it enough time to cook to take out the alcoholic bite. Perfect use for your immersion blender, if you have one! Be careful with the red pepper flakes-a pinch is all you really need. I was a little heavy-handed the first time I made this and it really overpowered the soup.
[tasty-recipe id=”33700″]
Looks pretty good; I’ll give this a try tonight. I notice it says “both peppers”; did the recipe intend to mention black pepper as well as red?
Hi Ben,
My apologies that I missed your comment in time for you to make this. Yes, you’re correct; I almost always call for freshly ground black pepper in a recipe, so this does reference both red pepper flakes and black pepper. Thanks for pointing out my oversight! I will update the recipe accordingly.