Red Wine Tomato Bisque

It probably comes to no surprise that I love any soup that contains heavy cream. While cleaning out the pantry I wanted to figure out a way to use the cans of tomato soup. I don't really know where they came from or how long they've been in the back of the food closet, but I needed to eat them. Remembering a recipe by The Pioneer Woman for Sherried tomato soup I figured I could make something similar with what I had. I didn't have any sherry around, its not something I just have around, but I did have an open bottle of red wine. I altered the recipe by what I had on hand and personal preference and it was amazing! Tangy, creamy, tomatoy and salty. I didn't even mind that it was 86 degrees outside.

I'm calling it:

Red Wine Tomato Bisque

3 tablespoons melted butter
1 medium onion, diced
2 cans tomato soup (I used one 10 oz and one 15 oz)
2 14 ounce cans diced tomatoes
1 cup chicken broth
1 tablespoon sugar
Pinch of salt
Black Pepper
1/2 cup red wine
1/2 cups heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until translucent. Add canned tomatoes. Add tomato juice, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. If you want a smooth bisque, let the soup cool for a bit and then puree in the food processor. Add in parsley and basil to taste.