Soups & Stews
Biaggi’s sherry tomato soup delivers the kind of restaurant-quality depth that turns simple ingredients into something extraordinary—velvet-smooth tomato richness balanced by a caramelized sherry reduction and topped with crispy celery crowns that add crunch. The secret lies in slow-cooked tomatoes and a sherry reduction that builds layers of complexity without overpowering the dish. This isn’t just soup; it’s a flavor experience that stays with you long after the last spoonful.
The recipe begins with a classic soffritto of onions, carrots, and celery, where the vegetables develop a deep, sweet foundation before tomatoes and sherry transform them into something luxurious.
What sets this apart is the sherry reduction—cooked down until syrupy, it adds a subtle acidity that brightens the tomatoes while keeping the soup from feeling heavy. The crispy celery crowns, fried until golden and sprinkled on top, provide the perfect textural contrast to the velvety broth.
What you’ll end up with is a soup that’s rich yet balanced—sweet from the caramelized tomatoes, tangy from the sherry, and crisp from the celery garnish. It’s the kind of dish that feels indulgent but remains approachable, perfect for a cozy weeknight dinner or an impressive gathering.
The technique is straightforward, but the result is anything but basic.
Serve it with crusty bread to soak up every last drop of that velvety broth, or pair it with a simple green salad to cut through the richness.
The flavors only deepen as it sits, making it even better the next day. Let’s get cooking—this soup is worth every minute of effort.
Ingredients for biaggi's sherry tomato soup
Restaurant-quality sherry tomato soup starts with these 15 ingredients—simple but transformative.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ½ cup | For sautéing soffritto |
| Yellow Onion 🧅 | 2 whole | Diced, medium size |
| Carrots 🥕 | 2 whole | Medium size, diced |
| Celery Stalk 🧄 | 3 whole | Diced, including leaves for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed, high-quality |
| Dry Sherry 🍷 | ½ cup | Amontillado preferred |
| Vegetable Stock 💧 | 4 cups | Low-sodium preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| All-Purpose Flour 🌾 | ¼ cup | For celery crowns |
| Baking Soda 🧪 | ½ tsp | For crispy celery |
| Vegetable Oil 🫒 | ½ cup | For frying celery |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, optional garnish |
The sherry is non-negotiable here—Amontillado from Spain delivers the best depth, but any dry sherry will work. Trader Joe's often carries a solid budget option, or check the wine aisle at Whole Foods. For the tomatoes, San Marzano is the gold standard—its sweetness and low acidity make all the difference. The celery leaves shouldn't be wasted: chop them finely and toss into the soup for extra freshness. If you're using celery hearts, save the outer stalks for the crispy crowns—they're more flavorful.
No sherry? Dry white wine or apple cider vinegar at half the amount works in a pinch, though the flavor won't be identical. Substituting tomato paste for crushed tomatoes? Use half the amount and add a splash of water to balance. For the crispy celery crowns, baking soda is key—it helps them puff up dramatically. If you're short on time, broil them for 3-4 minutes instead of frying for a quicker (though slightly less crisp) version. The thyme can be dried at one-third the amount, but fresh is worth hunting down at farmers markets for that bright aroma.
This soup tastes even better the next day—flavors meld beautifully when refrigerated. Store in an airtight container for 4-5 days or freeze for up to 3 months. For the crispy celery crowns, fry them fresh when ready to serve—they lose crispness fast. I like to make a double batch of the base and freeze half, then just reheat and top with fresh celery when needed. The Parmesan is optional but adds a lovely umami finish—grate it yourself for the best texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just olive oil, onions, carrots, celery, and garlic simmering until the flavors meld. No extra pans, no fuss, and the house smells like heaven while you wait.
- Sherry Kiss: That splash of sherry? It’s the secret weapon—deep, slightly sweet, and complex, turning ordinary tomatoes into something rich and layered. Honestly, I’ll never go back to plain tomato soup again.
- Weeknight & Weekend: Make it on a Tuesday when you’re exhausted, or serve it at a dinner party when you want to impress. The same simple base works for both—just adjust the garnish (toasty bread vs. fresh basil).
- Budget-Friendly Staples: Onions, carrots, celery—these are the ingredients I always have on hand. No specialty shopping, no wasted food, and leftovers reheat like a dream. My wallet and my freezer both thank me.
Step-by-step instructions for Biaggi's sherry tomato soup
Here's how to craft the signature Italian restaurant soup with velvety texture and signature crispy celery crowns.
Sauté the Classic Soffritto Base
Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium heat. Add the 2 whole diced yellow onion, 2 whole diced carrots, and 3 whole diced celery stalks (including leaves). Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to caramelize—this should yield about 2 cups of aromatic soffritto. The onions should turn translucent while the carrots and celery develop a golden hue.
Add the 4 minced garlic cloves and cook for an additional 1 minute until fragrant. This foundational step builds the soup's depth of flavor. If the vegetables stick, add a splash of vegetable stock to deglaze. Real talk: don't rush this step—properly caramelized soffritto makes all the difference in restaurant-quality soup.
Build the Tomato-Sherry Sauce
Pour in the 28 oz crushed San Marzano tomatoes and stir to combine with the soffritto. Cook for 10 minutes over medium-high heat until the tomatoes break down and the mixture thickens slightly. Add the 0.5 cup dry sherry and let it simmer for 5 minutes, allowing the alcohol to burn off completely—you'll smell it dissipate.
Increase heat to medium-high and add the 4 cups vegetable stock, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 cup chopped fresh thyme. Bring to a boil, then reduce heat to low and let the soup simmer uncovered for 30 minutes. Stir occasionally to prevent skin formation. The soup should reduce slightly, developing a concentrated tomato flavor with subtle sherry notes.
Create the Signature Crispy Celery Crowns
While the soup simmers, prepare the celery crowns. Cut the 3 whole celery stalks lengthwise into ¼-inch thick strips, leaving the bottom 1-inch intact to create crown shapes. In a small bowl, whisk together 0.25 cup all-purpose flour, 0.5 tsp baking soda, and ½ tsp salt. Dip each celery crown into the flour mixture, coating both sides thoroughly.
Heat 0.5 cup vegetable oil in a small skillet over medium heat until it reaches 350°F (or until a drop of water sizzles vigorously). Fry the celery crowns in batches for 1-2 minutes per side until golden brown and crispy. Drain on paper towels and keep warm in a 200°F oven while you finish the soup.
Finish and Serve with Crispy Toppings
Return the soup to a boil after simmering for 30 minutes, then reduce heat to low and let it cook uncovered for an additional 15 minutes to achieve the perfect velvety consistency. Taste and adjust seasoning—you may need to add more salt or a splash of sherry for balance. The soup should be thick enough to coat the back of a spoon but still pour smoothly.
Ladle the hot soup into bowls and immediately top with the crispy celery crowns. Finish with 0.25 cup freshly grated Parmesan cheese and additional black pepper. The contrast between the silky soup and crispy celery creates the signature Biaggi experience. Serve with crusty bread to soak up every last drop of this luxurious tomato sherry creation.
Pro Tips For Making Biaggi'S Sherry Tomato Soup
- Sweat the Veggies Slow: The onion, carrot, and celery should be soft enough to disappear into the soup—no crunch left. After 8-10 minutes of cooking, check for tenderness; if they still resist, add a splash of water and keep the lid on. I used to rush this, and the soup always tasted like it was missing something. Patience here makes the flavor sing.
- Use Dry Sherry, Not Red: Biaggi’s recipe calls for dry sherry, not the sweet cooking kind. If you grab the wrong bottle, the soup will taste cloyingly sweet instead of bright and balanced. Trust me, the difference is night and day—your taste buds will notice immediately.
- Don’t Skip the Blending Step: After simmering, the soup should be smooth, not chunky. If you’re lazy and leave it as-is, you’ll miss the velvety texture that makes this dish special. Use an immersion blender right in the pot—no transferring needed—and blend until it’s silky. Your future self will thank you.
- Toast the Garlic Low and Slow: Add the garlic only after the onions are fully cooked, then reduce the heat to medium-low. Burnt garlic ruins everything, and it happens faster than you think. If the pot smells like nail polish remover, you’ve gone too far—start over. A few minutes at low heat gives you nutty, fragrant garlic without the bitterness.
Storing and reheating this biaggi's sherry tomato soup
Refrigerator Storage
Let your sherry tomato soup cool to room temperature for no more than 2 hours before transferring to airtight containers—I love using glass Pyrex bowls with tight-fitting lids. Store in the fridge at 40°F or below for up to 4-5 days.
The flavors actually deepen overnight as the sherry and tomato essence meld together beautifully. Just give it a quick stir before reheating to redistribute any settled ingredients. 💫
Freezer Prep Tips
For long-term storage, portion the soup into quart-sized freezer bags or glass containers, leaving 1-inch headspace for expansion. Freeze for up to 3 months—the crispy celery crowns won't freeze well, so prepare them fresh when ready to serve.
I like to freeze the base soup separately and add fresh celery crowns when reheating for maximum crunch. 🧊
Stovetop Reheating
This is my preferred method for bringing back that velvety texture. Pour the chilled soup into a heavy-bottomed pot and heat over medium-low heat for 10-15 minutes, stirring occasionally. If it looks too thick, add ¼ cup vegetable stock or water to restore the perfect consistency.
Taste and adjust seasoning—you may need a pinch more salt or a splash of sherry to refresh the flavors. 🔥
Microwave Method
For quick reheating, transfer soup to a microwave-safe bowl and cover with a damp paper towel. Heat on 50% power for 3-4 minutes, stirring halfway through.
Avoid overcooking—this can break down the tomato texture. If the soup seems watery, simmer uncovered for 2-3 minutes on the stovetop to thicken it back up. 💡
Reviving Crispy Toppings
The crispy celery crowns are best made fresh, but if you've stored them separately, reheat them in a 350°F oven for 3-4 minutes until crisp again. For extra crunch, sprinkle with ½ tsp baking soda before reheating.
I often make a double batch of celery crowns and keep them in an airtight container at room temperature for 2 days—they stay crisp surprisingly well. ✨
Leftovers Strategy
I make this soup in batches and freeze half for future meals. When reheating, I always add fresh celery crowns and a sprinkle of Parmesan cheese to keep it feeling special.
The soup tastes even better the next day—trust me, the sherry and tomato flavors develop beautifully when given time to meld. Store leftovers in the fridge for up to 5 days and reheat gently to preserve that restaurant-quality texture. 💛
Nutrition facts
Frequently asked questions
Can I substitute sherry with another wine or vinegar?
Yes, but the flavor will differ slightly. For a similar acidity, use ½ cup dry white wine or ¼ cup apple cider vinegar instead of sherry. The sherry's nutty depth comes from its aging process, so substitutes won't replicate it perfectly. If using vinegar, reduce the amount by half and add a pinch of sugar to balance.
Why does the crispy celery crown technique work?
The baking soda creates a chemical reaction that helps the celery puff up dramatically while frying. The flour coating adds crispness, while the oil's heat caramelizes the edges. For best results, keep the oil at 350°F and fry in small batches to maintain temperature. The crown shape ensures maximum surface area for crisping.
How can I make this soup vegetarian?
This recipe is already vegetarian! Just ensure your vegetable stock is plant-based. For added richness, stir in 1 tablespoon nutritional yeast or a splash of vegetable broth**> when reheating. The sherry and tomato flavors remain perfectly vegetarian-friendly.
Can I make the celery crowns ahead of time?
Freshly fried celery crowns are best, but you can prep them up to 2 days ahead by storing in an airtight container at room temperature. Reheat in a 350°F oven for 3-4 minutes until crisp again. For extra crunch, sprinkle with ½ tsp baking soda before reheating. They won't be as crisp as fresh, but still delicious.
What's the secret to getting that velvety texture?
The long simmering time (total 45 minutes) breaks down the tomatoes and vegetables, creating natural thickening. Avoid stirring constantly—this can make the soup grainy. For extra silkiness, blend ½ cup of the soup and return it to the pot, then simmer for 5 more minutes to re-emulsify.