Best Tomato Soup Ever

<p>To begin, dice the onion

Melt the butter in a large pot or Dutch oven

Throw in the onion and cook until translucent.</p><p>Now dump in the diced tomatoes and stir to combine

Add the tomato juice.</p><p>Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar

Now, you'll want to start on the low side, then taste and add more as needed

Some tomatoes and juice have more of an acidic bite than others. (For what it's worth, and I realize it's not worth much, I use 6 tablespoons of sugar.)</p><p>Next, add 1 or 2 tablespoons chicken base to the pot

I added 3, and it wound up being a little too much.</p><p>Now you can add lots of freshly ground black pepper

Stir to combine, then heat almost to a boil

Then turn off the heat.</p><p>Add in the sherry if desired

Stir in the cream

Add the basil and parsley and stir.</p><p>Serve the soup warm.</p>