Soups & Stews
This Biaggi's sherry tomato soup delivers restaurant-quality depth in just 30 minutes—rich, velvety, and kissed with sherry for that signature Italian sophistication. The secret lies in slow-simmered tomatoes, aromatic herbs, and a touch of sherry that transforms simple ingredients into something extraordinary.
I've recreated this dish exactly as it should be, with no shortcuts that compromise flavor. What sets this soup apart is the balance of acidity and sweetness, where sherry adds complexity while tomatoes provide natural depth.
The process is straightforward but requires patience—letting the flavors meld over low heat creates a silky texture that's impossible to resist. Every spoonful delivers layers of umami, brightened by fresh basil and finished with a drizzle of olive oil.
By the time you serve it, you'll have a soup that's creamy without heavy cream, deeply flavorful without being overpowering, and perfectly balanced for any occasion. The aroma alone will draw everyone to the table, and the first taste will have them asking for seconds.
Serve it warm with crusty bread or grilled cheese for the ultimate comfort meal. Here's how to make it exactly as intended.
Ingredients for biaggi's sherry tomato soup
Nine simple ingredients transform into velvety sherry-kissed soup that tastes like a Biaggi's classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High quality, fruity |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed, no salt added |
| Dry Sherry 🍷 | ½ cup | Medium-bodied, like Pedro Ximénez |
| Vegetable Stock 💧 | 2 cups | Low-sodium, homemade preferred |
| Fresh Basil Leaves 🌿 | ¼ cup | Packed, chopped |
| Fresh Thyme Leaves 🌿 | 1 tsp | Or 0.25 tsp dried |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, aged |
| Crusty Bread 🍞 | 4 slices | For serving, optional |
The sherry is non-negotiable here—Pedro Ximénez or any medium-bodied dry sherry will do. Trader Joe's carries a solid affordable option, but if you've got a bottle already, use it. The tomatoes? San Marzano is the gold standard (canned, no salt added), but any high-quality crushed tomatoes work. Fresh basil is ideal, but dried oregano at one-third the amount gets you close if you're in a pinch. The Parmesan should be aged at least 24 months—the deeper the flavor, the better it'll shine in the finished soup.
No sherry? Dry white wine or even apple cider vinegar can stand in, though the flavor will be different. Fresh thyme is best, but dried works if you've only got that (use one-third the amount). For the creaminess, coconut milk or cashew cream works for a dairy-free version. The olive oil matters too—use something with good fruity notes, not the cheap stuff. And if you're short on time, pre-minced garlic from the jar saves steps (just rinse it first).
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. For leftovers, reheat gently on the stove with a splash of water or broth to restore creaminess. The bread? Toast it fresh before serving—sourdough or baguette work perfectly. Freezes beautifully for up to 3 months if you want to make a big batch ahead of time.
Why You'll Love This Recipe
- Here’s what sold me: that first spoonful of sherry-infused tomato soup has this unexpected brightness, like a glass of wine kissed by sun-ripened fruit. The acidity cuts through the richness, and honestly? It’s the kind of flavor that makes you pause mid-sip. (Yes, even on a Tuesday night.)
- I’ll be real: San Marzano cans aren’t cheap, but they stretch forever. A single jar makes four servings, and the sherry? You only need a quarter-cup for that sophisticated kick. It’s the kind of dish where you feel fancy without breaking the bank—or standing over the stove for hours.
Step-by-step instructions for Biaggi's sherry tomato soup
This velvety sherry tomato soup comes together in just 30 minutes with rich, layered flavors.
Sauté Onion and Garlic Until Translucent
Heat the 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add the whole yellow onion, chopped into small pieces, and cook for 5-6 minutes until soft and translucent. I like to stir occasionally to prevent browning.
Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant. The garlic should sizzle gently but not burn—this ensures a sweet, aromatic base for the soup. If you notice any browning, reduce the heat slightly and stir more frequently.
Build the Tomato-Sherry Base
Pour in the 28 oz canned San Marzano tomatoes and stir to combine with the onion and garlic. Let the mixture simmer uncovered for 5 minutes to break down the tomatoes slightly and deepen their flavor.
Add the 0.5 cup dry sherry and scrape up any browned bits from the bottom of the pot. These bits are packed with flavor, and incorporating them ensures a rich, complex soup. Let the mixture simmer for another 5 minutes until the alcohol smell dissipates and the liquid reduces slightly.
Simmer with Stock and Herbs
Pour in the 2 cups vegetable stock and bring the soup to a gentle boil. Reduce the heat to low and let it simmer uncovered for 10 minutes to allow the flavors to meld together. Stir in the 0.25 cup chopped fresh basil leaves and 1 tsp fresh thyme leaves during the last 2 minutes of simmering to preserve their vibrant flavors.
Season with 1 tsp salt and 0.25 tsp black pepper. Taste the soup and adjust the seasoning if needed. The sherry should add a subtle sweetness and depth, while the herbs bring freshness to balance the acidity of the tomatoes.
Finish with Cream and Parmesan
Reduce the heat to low and stir in the 0.25 cup heavy cream and 0.25 cup freshly grated Parmesan cheese. Let the soup simmer gently for 2-3 minutes to warm through and thicken slightly. The cream adds a luxurious texture, while the Parmesan enhances the umami flavor.
Taste the soup one last time and adjust the seasoning if necessary. The soup should be velvety, with a balance of sweet, tangy, and savory notes. If it's too thick, add a splash of warm water or stock to reach your desired consistency.
Serve with Crusty Bread
Ladle the soup into bowls and serve immediately with 4 slices crusty bread on the side. The bread is perfect for soaking up every last drop of this rich, sherry-infused tomato soup. Enjoy the soup while it's hot, as the flavors continue to develop and deepen as it cools slightly.
This soup is even better the next day, as the flavors have time to meld together. Store any leftovers in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or stock if needed to restore the desired consistency.
Pro Tips For Making Biaggi'S Sherry Tomato Soup
- Sweat the Onion Slowly: I learned this the hard way—rushing the onion in olive oil at medium heat turns it bitter. Instead, keep it at low heat for 8–10 minutes until it’s translucent and caramelized at the edges. The soup’s depth comes from that slow development, not speed.
- Crush the Garlic: Skip the mincing—smash the garlic cloves with the flat of your knife first. This releases more flavor without burning, and it blends seamlessly into the soup. (Yes, even if you’re impatient like me, resist the urge to chop it finely.)
- Deglaze with Sherry First: Pour the sherry in before adding tomatoes. Let it simmer for 30 seconds to cook off the alcohol—this prevents a harsh, boozy note later. The soup’s balance depends on this step, not just tossing it in at the end.
- Strain for Silkiness: After blending, strain the soup through a fine-mesh sieve. It’s not mandatory, but it removes tomato skins and seeds, giving you a velvety texture. (I used to skip this, but the difference is noticeable—especially when serving it with crusty bread.)
Wine and beer pairings for biaggi's sherry tomato soup
Classic Sherry Pairings
The soul of this soup is the sherry, so why not elevate it further with its natural companion? A medium-bodied dry sherry like Pedro Ximénez or Fino complements the soup’s depth perfectly. Pour a small glass alongside for sipping—its nutty, caramel notes mirror the soup’s complexity. 🍷
For a lighter option, try a Spanish Albariño white wine. Its crisp acidity cuts through the soup’s richness while enhancing the tomato’s natural brightness. I’ve found that Rías Baixas varieties from Galicia work beautifully, especially if you prefer a refreshing contrast to the sherry’s warmth.
Bold Red Wine Options
If you’re serving this soup with a hearty meal, a Spanish Tempranillo or Rioja red wine offers a robust match. The wine’s leather and vanilla notes harmonize with the sherry’s caramel undertones, while its acidity balances the creaminess. Look for a Crianza or Reserva for optimal depth.
For a non-Spanish option, a Chianti Classico from Tuscany brings earthy cherry notes that pair surprisingly well with the sherry’s sweetness. The wine’s bright acidity also cleanses the palate between spoonfuls, making it a great choice for a cozy dinner.
Beer Pairings for Lighter Moments
A Spanish lager like Estrella Galicia or Alhambra Reserva is a fantastic beer pairing. Its subtle malt sweetness and crisp finish complement the soup’s sherry and tomato flavors without overpowering them. Serve it chilled for a refreshing contrast to the warm soup. 🍺
For a craft beer twist, try a Belgian witbier like Hoegaarden. The coriander and citrus notes in the beer brighten the soup’s richness, creating a delightful balance. The effervescence also helps cut through the creaminess, making each bite feel lighter.
Non-Alcoholic Alternatives
If you’re avoiding alcohol, a sparkling apple cider with a hint of cinnamon adds a festive touch. The effervescence and slight sweetness echo the sherry’s depth while keeping the pairing light and refreshing. Look for a dry or semi-dry variety to avoid cloying sweetness.
For a more savory option, a tomato-infused sparkling water with a squeeze of lemon can mimic the soup’s acidity and brightness. It’s a clever way to let the soup’s flavors shine while keeping the experience lively and hydrating.
Nutrition facts
Frequently asked questions
Can I substitute sherry in this recipe?
Yes, but the flavor will change slightly. Use 0.5 cup dry white wine or apple cider vinegar (reduce to 0.25 cup) for acidity, though sherry's caramel notes are irreplaceable. For depth, try 1 tsp balsamic vinegar + 1 tsp brown sugar as a substitute. The soup will still taste delicious but lose its signature sherry complexity.
Why does the soup need to simmer uncovered?
Simmering uncovered allows excess liquid to evaporate, concentrating flavors and creating a velvety texture. The alcohol in sherry also needs to cook off completely—uncovered simmering helps dissipate it safely. Plus, it prevents the soup from becoming watery as it reduces naturally. If you must cover, do it only for the last 5 minutes.
How do I fix a soup that's too thick or too thin?
For thick soup, stir in 1-2 tbsp warm water or stock until smooth. For thin soup, simmer uncovered for 5-10 extra minutes to reduce. If using cream, add a splash of cold milk to temper it before stirring—this prevents curdling. The ideal consistency should coat the back of a spoon lightly.
Can I make this soup ahead of time?
This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. Reheat gently on low heat, adding a splash of water or stock to restore creaminess. For freezing, cool completely first, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What's the best bread to serve with it?
Crusty, chewy bread works best—sourdough, baguette, or rustic Italian loaves soak up the soup perfectly. For extra flair, toast slices until golden and rub with a garlic clove. Avoid soft breads like brioche, as they’ll turn mushy. If you’re short on time, even a garlic breadstick from the store adds great texture!