Soups & Stews
This Biaggi's sherry tomato soup delivers restaurant-quality depth with a velvety sherry-braised tomato base and signature celery crown crunch. The secret lies in slow-braising tomatoes with sherry and garlic until they break down into a rich, caramelized purée—no shortcuts here.
What makes this version special is the crispy celery crowns that add texture and visual appeal, transforming a simple soup into an elegant dish worthy of any table.
The technique begins with sautéing onions and garlic until fragrant, then adding tomatoes and sherry to create a flavorful base. As the tomatoes simmer, they release their natural sweetness while absorbing the sherry’s nutty depth.
The celery crowns, fried until golden, provide a satisfying crunch that contrasts beautifully with the silky soup. This isn’t just comfort food—it’s a refined, restaurant-worthy dish that feels like a hug in a bowl.
By the time you’re done, you’ll have a soup with layers of flavor: the sweetness of tomatoes, the warmth of sherry, and the crispy crunch of celery crowns. The aroma alone will have everyone gathering around the table, and each spoonful delivers that perfect balance of richness and brightness.
It’s the kind of soup that elevates a weeknight dinner into something special.
Perfect for chilly evenings or as an appetizer that steals the show, this recipe scales easily for crowds. The sherry adds complexity without overpowering, while the celery crowns ensure every bite is memorable. Let’s get cooking—your taste buds will thank you.
Ingredients for biaggi's sherry tomato soup
Restaurant-worthy depth starts with these 14 simple but powerful ingredients—no shortcuts here.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Yellow Onion 🧅 | 1 ½ lb | Diced into small pieces |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh preferred |
| San Marzano Tomato Cans 🍅 | 28 oz | Whole peeled tomatoes |
| Dry Sherry 🍷 | ½ cup | Medium or fino style |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Celery Stalks 🥬 | 1 lb | Trimmed, cut into 1-inch pieces |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, stems removed |
| All-Purpose Flour 🌾 | ½ cup | For celery crown batter |
| Eggs 🥚 | 2 whole | Large, beaten |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Balsamic Vinegar 🍶 | 1 tbsp | For finishing touch |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for garnish |
The sherry is non-negotiable—look for fino or medium dry sherry at the wine store, not the cooking aisle. Trader Joe's and Total Wine carry great options. San Marzano tomatoes are worth the splurge (or Muir Glen if you want a budget-friendly alternative). Celery should be crisp—avoid any with brown spots. Fresh thyme makes all the difference, but dried works in a pinch (use half the amount). For the celery crowns, grab thick stalks—they fry up best. Pro tip: Costco sells celery in bulk if you're making this often.
No sherry? Dry white wine or extra vegetable broth works, but the flavor won't be the same. Short on San Marzano? Any high-quality canned tomatoes will do—just remove the skins. The celery crown batter can be made ahead and chilled for up to 2 hours. For extra richness, add 1 tbsp butter to the olive oil. Want more depth? Roast the garlic cloves before mincing. And if you're feeling fancy, swap the balsamic for a splash of aged balsamic reduction.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. The celery crowns stay crisp for 2 hours if kept warm in a 200°F oven. Double the batch and freeze half—perfect for lazy weeknights. For serving, garnish with extra Parmesan and fresh thyme right before eating. Leftovers? Just reheat with a splash of water or broth to restore creaminess.
Why You'll Love This Recipe
- No Chopping Needed: I swear by this—just dice one onion and mince a few garlic cloves. That’s it. The San Marzano tomatoes do all the heavy lifting, and the sherry adds depth without extra work. Even my "I can't be bothered" nights end with a bowl.
- Sherry Magic: Honestly, the sherry is the secret weapon. It’s not sweet or cloying—just a bright, nutty lift that cuts through the richness of the olive oil. One sip and you’ll understand why I keep a bottle on hand just for this.
- Weeknight to Dinner Party: Between us, this soup is my lazy night and my "I’m hosting" go-to. Serve it with crusty bread for a no-fuss weeknight meal, or drizzle with cream and top with grilled cheese for a fancy-ish weekend upgrade. Zero guilt either way.
- Fridge-Friendly Goldmine: The flavor actually deepens the next day—yes, really. I make a big batch on Sunday, and by Wednesday, it’s still the star of the show. Plus, the sherry stretches the budget without sacrificing taste. Win-win for my wallet and my taste buds.
Step-by-step instructions for Biaggi's sherry tomato soup
Here's how to build this restaurant-worthy sherry tomato soup with rich, braised depth and crispy celery crowns.
Build the Flavor Base with Onions and Garlic
Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium-low heat. Add the 1.5 lb diced yellow onion and cook for 15-20 minutes, stirring occasionally, until deeply golden and caramelized. You're looking for that sweet, jammy texture—this is where the soup gets its depth.
Once the onions are beautifully browned, add the 8 minced garlic cloves and cook for another 1-2 minutes until fragrant but not burned. The garlic should smell like heaven, not like it's competing with the onions. Keep the heat gentle here—garlic burns faster than you think.
Braise Tomatoes in Sherry and Broth
Pour in the 0.5 cup dry sherry and let it simmer for 2-3 minutes until it's mostly evaporated. This step concentrates the sherry's flavor and prevents a boozy aftertaste. Then add the 28 oz San Marzano tomatoes (crushed by hand if possible) and 4 cups vegetable broth.
Bring everything to a simmer, then reduce heat to low and let it cook uncovered for 45 minutes. Stir occasionally and skim off any foam that rises to the surface. You want the tomatoes to break down completely, creating a silky, velvety texture. The soup should reduce slightly but still have a generous consistency.
Season and Finish the Soup Base
Add the 0.25 cup fresh thyme leaves, 2 tsp salt, and 0.5 tsp black pepper to the simmering soup. Let it cook for another 10 minutes to let all the flavors meld together. Taste and adjust seasoning—this is where you decide if it needs more salt or a splash of sherry for brightness.
For the finishing touch, stir in the 1 tbsp balsamic vinegar. This might seem unusual, but it adds a subtle tang that cuts through the richness of the sherry and tomatoes. Let the soup sit off heat for 5 minutes before proceeding—this resting period lets the flavors settle and the soup thicken slightly.
Prepare the Celery Crown Batter
While the soup rests, make the celery crowns. Cut the 1 lb celery stalks into 1-inch pieces and separate the leaves. In a bowl, whisk together the 2 whole eggs, 0.5 cup all-purpose flour, and 1 tbsp salt until smooth. Dip each celery piece into the batter, letting any excess drip off.
Heat 1 inch of oil in a deep skillet over medium heat until it reaches 350°F. Fry the celery pieces in batches for 2-3 minutes until golden brown and crispy. Drain on paper towels and sprinkle immediately with 0.5 cup freshly grated Parmesan cheese. The cheese should melt slightly, creating a salty, cheesy crust.
Serve with Crispy Celery Crowns
Ladle the warm sherry tomato soup into bowls and garnish each serving with 3-4 crispy celery crowns. The contrast of the warm, velvety soup with the cool, crunchy celery crowns is what makes this dish special. Serve immediately while the celery crowns are still crispy and the soup is steaming hot.
Each spoonful should deliver layers of flavor—the sweetness of the caramelized onions, the depth of the sherry, the brightness of the tomatoes, and the crunch of the celery crowns. If you make extra, store the soup in the fridge for up to 5 days and reheat gently on the stove. The celery crowns are best served fresh, though, so make just enough for immediate serving.
Pro Tips For Making Biaggi'S Sherry Tomato Soup
- Sweat, Don’t Burn Onions: The onions should be translucent and soft—not brown or crispy. If you’re rushing, lower the heat and let them cook slowly with a splash of water or sherry halfway through. I learned this the hard way when my soup tasted bitter because I let them caramelize instead of just soften.
- Use Full Garlic Cloves: Don’t mince the garlic—leave it whole for a sweeter, more balanced flavor. The cloves will soften and infuse the soup without overpowering it. I was skeptical until I tried it; the soup tastes richer and less harsh.
- Simmer, Don’t Boil Tomatoes: After adding the tomatoes, keep the heat low enough that you barely see bubbles. Boiling makes the soup taste flat and watery. A gentle simmer lets the flavors meld—this isn’t a race, even if you’re impatient.
- Deglaze with Sherry Early: Add the sherry right after the onions and garlic, while the pan is still hot. This prevents the alcohol from cooking off completely, leaving behind a deeper, more complex flavor. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Essential equipment for perfect results
Dutch Oven Essentials
Your large Dutch oven is the star of this recipe—it needs to be at least 6-quart capacity to handle the onions and tomatoes without overflowing. I recommend a Lodge cast iron Dutch oven for its even heat distribution and durability.
If you don’t own one, a stainless steel Dutch oven like All-Clad works beautifully too. Just avoid nonstick—it can’t handle the caramelization we’re aiming for. 🔥
Deep Skillet for Celery Crowns
For the crispy celery crowns, you’ll need a deep skillet with at least 2-inch sides—this prevents oil splatter when frying. A 12-inch cast iron skillet (like Mauviel) is ideal, but a heavy stainless steel skillet (such as Demeyere) works just as well.
Avoid thin, flimsy pans—they can’t maintain consistent 350°F oil temperature, leading to soggy celery. A deep-fat fryer thermometer (like Thermoworks) ensures accuracy.
Immersion Blender (Optional)
While this recipe doesn’t require blending, an immersion blender (such as Ninja or KitchenAid) comes in handy if you prefer a smoother texture. Simply blend the soup after the 45-minute simmer for 10-15 seconds—just enough to break down the tomatoes slightly while keeping some texture.
If you skip blending, the soup will have a rustic, chunky appeal, which I love for its depth. 💫
Fine-Mesh Strainer
A fine-mesh strainer (like OXO Good Grips) is useful for skimming foam during the 45-minute simmer. This step ensures your soup stays silky and free of bitterness. If you don’t have one, a slotted spoon works in a pinch.
Pro tip: Skim frequently—foam can make the soup cloudy and dull the flavors. A ladle with a strainer insert (like Ozeri Touch) is another great tool for this.
Cheese Grater for Parmesan
Freshly grated Parmesan cheese is non-negotiable for the celery crowns. A microplane grater (like Barbagallo) gives you the finest, most flavorful shavings. If you’re using pre-grated cheese, it’s best to toast it in a dry pan for 1-2 minutes to remove excess moisture.
Avoid the canned stuff—it’s packed with anti-caking agents that ruin the texture. For extra richness, mix in 1 tbsp grated Pecorino Romano with the Parmesan. 🧀
Nutrition facts
Frequently asked questions
Can I substitute sherry with another wine?
You can use dry white wine (like Sauvignon Blanc) or vegetable broth in a pinch, but sherry adds a unique nutty depth that's hard to replicate. For best results, stick with fino or medium dry sherry—it's the secret to that restaurant-quality flavor. If you must substitute, use 1/4 cup less liquid since wine reduces differently than broth.
How do I make the celery crowns crispier?
For maximum crunch, ensure your oil is at 350°F and fry in small batches so it doesn't drop in temperature. Pat the celery pieces very dry before dipping in batter, and drain them thoroughly on a wire rack (not paper towels) to prevent steam from making them soggy. Sprinkle with Parmesan immediately after frying while still piping hot.
Can I make this soup ahead of time?
The soup actually tastes better the next day as flavors meld! Store it in the fridge for up to 5 days or freeze for 3 months. Reheat gently on low heat, adding a splash of water or broth if it's too thick. Just make the celery crowns fresh—they lose crispness when reheated. For a shortcut, fry extra crowns and reheat them in a 200°F oven for 10 minutes before serving.
What if my onions burn before caramelizing?
This happens when the heat is too high. Reduce to medium-low and stir more frequently—caramelization takes 15-20 minutes at this gentle heat. If they start browning too quickly, remove the pot from heat and let them cool slightly before continuing. The key is patience—rushed caramelization leads to bitter flavors. For next time, use a larger Dutch oven to give onions more space to cook evenly.
Is this soup kid-friendly?
With a few adjustments, absolutely! Skip the sherry (or use apple juice instead) and reduce the salt to 1 tsp. Blend the soup slightly for smoother texture, and serve the celery crowns on the side. Kids often prefer milder flavors, so you can also add 1/2 cup plain yogurt when serving to cool down the richness. The tomato base is naturally appealing to most children once the alcohol is removed.