Tomato Cognac Soup

Name: Tomato Cognac Soup
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)

9 ingredients

8 steps

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

1

Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
2

With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
3

Bring the soup to boil, then simmer covered, for 30 minutes.
4

Set aside and cool slightly, then puree the soup in a food processor.
5

In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.
6

Reheat, but do not boil.
7

Just before serving, add the cognac and season with salt and pepper.
8

Garnish with parsley and serve.