Best Tomato Soup Ever Rea Drummond

1 medium white or yellow onion
6 T butter
Two 14.5 oz cans diced tomatoes
One 46 oz can tomato juice
3-6 T sugar
1 or 2 T chicken base, or 3 chicken bouillon cubes
freshly ground black pepper
1 C sherry (opt)
1 1/2 C heavy cream
1/4 C chopped fresh basil
1/4 C chopped flatt leaf parsley

Directions:
To begin, dice the onion. Melt the butter in 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 3-6 T of sugar.  Now, you'll want to start on the low side, then taste and add more as needed.  I use 6 T.
Next, add 1 or 2 T chicken base to pot.
Now add pepper to taste and stir to combine.  Heat to an almost boil the turn off the heat.
Add sherry if desired. Stir in cream and add basil and parsley and stir.

Serve warm!