I made the Sherried Tomato Soup. I found it to be more like a bisque than your typical tomato soup. That was a nice surprise! I went with the chicken bouillon instead of the chicken base because I already had the bouillon. I opted not to use the sherry because I was hoping our son would eat some. But that didn’t happen unfortunately. :( She recommend in the recipe to use 3 to 6 cups of sugar to help with the acidity of tomatoes. I used 6 like she did because I too like my tomato soup sweeter. I let the soup simmer for a long time before serving it and found that helped really bring out all the flavors. We had the soup as our main dish with no other sides, etc. It was very filling! The recipe makes a lot so there was enough to go back for seconds and/or even thirds. When I served it I topped it off with large croutons just to add a little something. I will definitely be making this again. It was a huge hit at our house. I forgot to take pictures but here is the one from the PW website.