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


  • 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


  • 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.