Tomato Soup with Cream and Cognac

For a different flavor, you can substitute 4–5 tablespoons of brandy for the cognac.

Serves: 6Hands-on: 15 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 16 medium tomatoes
  • ⅓ cup butter
  • 1 large onion, peeled and diced
  • 2 cups vegetable broth
  • 1 tsp. dried basil
  • 1 pint heavy cream
  • 1 tsp. brown sugar
  • 4 Tbsp. cognac
  • 1 tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Peel the tomatoes by bringing a large pan of water to a rolling boil. Drop the tomatoes in the water for about 15 seconds (the tomato peels should just begin to split open), then drain. Rinse the tomatoes with cold water; peel the tomatoes and discard the skins. Cut the tomatoes into chunks and crush them in a bowl with the back of a large spoon.
  • In a large soup pot, heat the butter over medium heat; add onion and sauté for about 1 minute. Add the tomatoes, 1 cup broth, and basil. Reduce heat to low and simmer for 30 minutes.
  • Force the mixture through a sieve, removing the seeds and any tough onion pieces. Return the sieved mixture to the soup over low heat.
  • In a saucepan, warm the cream and the brown sugar until it is almost to the boiling point (do not let it boil). Using a whisk, quickly stir it into the soup pot with the tomato mixture. Add the cognac, salt, and pepper.

Recipe Information

Serves: 6

Ingredients

  • 16 medium tomatoes
  • ⅓ cup butter
  • 1 large onion, peeled and diced
  • 2 cups vegetable broth
  • 1 tsp. dried basil
  • 1 pint heavy cream
  • 1 tsp. brown sugar
  • 4 Tbsp. cognac
  • 1 tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Peel the tomatoes by bringing a large pan of water to a rolling boil. Drop the tomatoes in the water for about 15 seconds (the tomato peels should just begin to split open), then drain. Rinse the tomatoes with cold water; peel the tomatoes and discard the skins. Cut the tomatoes into chunks and crush them in a bowl with the back of a large spoon.
  • In a large soup pot, heat the butter over medium heat; add onion and sauté for about 1 minute. Add the tomatoes, 1 cup broth, and basil. Reduce heat to low and simmer for 30 minutes.
  • Force the mixture through a sieve, removing the seeds and any tough onion pieces. Return the sieved mixture to the soup over low heat.
  • In a saucepan, warm the cream and the brown sugar until it is almost to the boiling point (do not let it boil). Using a whisk, quickly stir it into the soup pot with the tomato mixture. Add the cognac, salt, and pepper.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat30g
Saturated Fat19g
Cholesterol110mg
Sodium340mg
Total Carbohydrate19g
Dietary Fiber3g
Sugars4g
Protein5g