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Recipe of the Day: Ree’s Best Tomato Soup Ever | The Pioneer Woman | Food Network

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Sherry and heavy cream help to make Ree’s Tomato Soup the best you’ve ever had.

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Best Tomato Soup Ever
Recipe courtesy of Ree Drummond
Total: 25 min
Active: 25 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

Directions

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

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.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

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Recipe of the Day: Ree’s Best Tomato Soup Ever | The Pioneer Woman | Food Network


The content discusses the benefits of regular exercise for mental health. It highlights how physical activity can improve mood, reduce symptoms of anxiety and depression, and boost self-esteem. Exercise is shown to release endorphins in the brain, which are neurotransmitters that act as natural painkillers and mood elevators. It also helps lower levels of stress hormones in the body, contributing to an overall sense of well-being. Incorporating regular physical activity into daily routines is recommended as a powerful and natural way to support mental health and emotional well-being.

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21 Comments

21 Comments

  1. @maryannedeering1663

    March 29, 2024 at 8:47 am

    My Mother n law made this soup and it was out of this world delicious. She is no.longer delicious and I wish I'd gotten her recipe. I have some cream of sherry that I put in a pistachio cake and was curious if I could use it in this soup? Does anyone know?

  2. @jangeertbruggink7040

    March 29, 2024 at 8:47 am

    Mom's drinking soup again.

  3. @kellyszymanski978

    March 29, 2024 at 8:47 am

    I cannot have alcohol. What do I use for the sherry?

  4. @allstopblue5717

    March 29, 2024 at 8:47 am

    Right off the bat mentions 3/4 stick of butter like it’s nothing. Lol. “Just some diced onions in 3/4 stick of butter”. that’s not a small amount of butter. Butter, canned tomatoes, followed by sugar, bouillon cubes, then heavy cream. Good lord. Heart attack in a bowl.

  5. @6plus6bar

    March 29, 2024 at 8:47 am

    I can tell from the pic that the soup has split . . . don’t even have to watch the video. WTF kinda trash are you pushing on people. Lots of money does not equal a good cook.

  6. @lloydjohnson6428

    March 29, 2024 at 8:47 am

    I made this today and am very pleased! Just excellent result!!

  7. @vernonradford3294

    March 29, 2024 at 8:47 am

    winter marie Haines Radford

  8. @phillipsmom6252

    March 29, 2024 at 8:47 am

    A stick of butter? 🤮

  9. @elaineb.9342

    March 29, 2024 at 8:47 am

    Instead of adding sugar, add carrots for natural sweetness, immersion blend when all vegetables are soft.

  10. @helenpiotrowski2699

    March 29, 2024 at 8:47 am

    S

  11. @lilCindi1010

    March 29, 2024 at 8:47 am

    So is it her recipe or her friends? She keeps mentioning her friends recipe etc

  12. @clementediaz3502

    March 29, 2024 at 8:47 am

    MSG cubes? REALLY???

  13. @cozyvamp

    March 29, 2024 at 8:47 am

    The spicy V8! Love it as a base for tomato soup, even "cream of."

  14. @LuLu-sy8oz

    March 29, 2024 at 8:47 am

    Yeah, that looks terrible

  15. @joy9073

    March 29, 2024 at 8:47 am

    That's a loooot of sodium. 3 billions and a cup of sherry?
    What it make this soup worse is the 3 tbsp of sugar. 🤮

  16. @tammiepennington7091

    March 29, 2024 at 8:47 am

    Excellent recipe. I love how Ree and her friend bridge the gap between the "extra" (with the sherry), and the simple and easy. Sherry really is the perfect compliment to a cream soup. Try a splash in the bowl in a seafood bisque!

  17. @AmitThakorlovemeorhateme

    March 29, 2024 at 8:47 am

    I just love Pioneer Women cups and plates. reminds me of my childhood. like living in a wonder land

  18. @tyanne9868

    March 29, 2024 at 8:47 am

    The best cook on YouTube I love her recipes

  19. @crownwithatiara5839

    March 29, 2024 at 8:47 am

    Yuck. You should have just opened a can of Campbells

  20. @CWall-tv7gm

    March 29, 2024 at 8:47 am

    You could also use tomato bouillon!!

  21. @liselottnelson5479

    March 29, 2024 at 8:47 am

    Can you make any thing that doesn’t come out of a can.

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Guy Fieri Eats a DOUBLE-Fried Chicken Sandwich | Diners, Drive-Ins and Dives | Food Network

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Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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