Tomato Cognac Soup
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 1 large Spanish onion
- 3 ounces butter
- 3 lbs canned peeled plum tomatoes
- 1 tablespoon dried basil
- 1 pint heavy cream (half and half) or 1 pint cream (half and half)
- 1 -2 tablespoon brown sugar
- 5 tablespoons cognac
- salt and pepper
- minced parsley (to garnish)
Directions
- Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
- With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
- Bring the soup to boil, then simmer covered, for 30 minutes.
- Set aside and cool slightly, then puree the soup in a food processor.
- In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
- Reheat, but do not boil.
- Just before serving, add the cognac and season with salt and pepper.
- Garnish with parsley and serve.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off