Ingredients
🍅 46-ounce bottle V8 Juice (original or spicy)
💧 1/4 cup water
🧊 4 beef bouillon cubes or 1/2 tablespoon Better Than Bouillon
🧈 4 tablespoons butter
🧅 1 medium yellow onion, finely diced
🍅 2 cans diced tomatoes (14.5 ounces each)
🍬 2 tablespoons white sugar (add more to taste)
🍷 2 tablespoons Marsala cooking wine
🥛 1 cup heavy cream
🌿 1 cup fresh basil, chopped
🌿 1 cup fresh parsley, chopped
⚫ Black pepper to taste
Instructions
Start by melting the butter in a large soup pot over medium heat. Add the finely diced onions and cook them until they become soft and golden brown. Next, add the beef bouillon cubes along with 1/4 cup of water, stirring as you let it simmer until the bouillon is fully dissolved. Season with black pepper according to your taste.
Pour in the Marsala cooking wine, then add the diced tomatoes. Bring this mixture to a gentle simmer. Chop the fresh basil and parsley finely, and stir them into the pot. Let the soup simmer for another 5 minutes.
Add the white sugar gradually, one tablespoon at a time, whisking until it melts completely. Taste and add more sugar if needed to balance the tomato’s acidity.
Next, pour in the V8 juice and raise the heat until the soup reaches a low boil. Stir well, then reduce the heat and allow it to simmer gently for 30 minutes.
If desired, use an immersion blender to purée the soup to your preferred smoothness, or leave it chunky for texture. Turn off the heat and stir in the heavy cream, adjusting the amount to achieve the desired richness.
Serve this delicious soup hot, garnished with fresh parsley. For a perfect meal, pair it with a grilled cheese sandwich.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Calories: About 350 kcal per serving | Servings: 6-8