Tomato Soup with Cognac & Orange

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.

Step 7: When the soup is very hot, just before serving, stir in the cream and brandy; DO NOT let the soup boil after this point.

Step 8: Serve at once garnished with a dab of sour cream and a fresh basil leaf.