I cut this recipe in half.....

1medium onion - diced 6 tbs butter Two 14.5 ounce cans dices tomatoes 46 ounce can or bottle of tomato juice 3-6 tbs sugar 1-2 tbs chicken base Pepper 1 cup sherry -optional 1 1/2 cups heavy cream 1/4 cup chopped basil 1/4 cup chopped basil

Melt butter in a large pot or Dutch oven. Cook onion until translucent. Stir in diced tomatoes and tomato juice. To combat the acidity in the tomatoes, add 3-6 tbs of sugar. Stir in the chicken base and black pepper to taste. Heat to a boil. Turn the heat off. Add the sherry. Stir in the heavy cream. Add the basil and parsley..... and serve!!!