Tomato Soup with Cognac & Orange Recipe

"I have had this cut out recipe from the Weekly Times for a few years now. This is a great soup to serve during Christmas, although with it being hot here at Christmas I have never made it and then I always forget over winter. So I am posting it here to remember for the winter! This recipe makes a generous amount of soup, which makes it ideal for the Christmas family dinner or get together. Out of season, you can achieve a similar result using canned tomatoes, you may need another 1/2 tablespoon of tomato paste for extra flavor."

Step by Step Method

Step 1

Over medium heat, melt the butter & oil in a large heavy saucepan; add the onion to the pan & saute until it starts to soften, about 3 minutes & turn down the heat slightly.

Step 2

Add the garlic, dried basil, honey and cloves and cook, stirring for 2 minutes; add in the tomatoes then increase the heat to medium and stirring constantly, cook to evaporate the moisture; when the tomatoes begin to turn into a bubbling, chunky liquid (after 5-10 minutes), add the orange zest.

Step 3

Lower heat and simmer until the tomatoes are very soft, about 20 minutes whilst stirring occasionally.

Step 4

Remove the pot from the heat & let the mixture cool slightly, pick out the cloves, and add the orange juice.

Step 5

Spoon the mixture into a food processor and puree (in batches, if necessary) or use a handheld electric wand to puree the mixture in the saucepan. NOTE~ For a less lumpier finish, put the mixture through a sieve.

Step 6

Return the puree to the stove and reheat over medium heat, stirring often; taste and season with salt and pepper (to taste); add the tomato paste. NOTE; Depending on the flavor of your tomatoes, you may want to add another 1/2 tablespoon tomato paste and/or you may want to add a little more honey.