Tomato Soup With Cognac and Orange
Created by Mikekey on November 8, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 60m
- Recipe #11065
Ingredients
- 3 tablespoons butter, unsalted
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 1/2 teaspoons dried basil
- 2 tablespoons honey
- 4 whole cloves
- 4 pounds tomatoes, fresh (ripe, cored and coarsely chopped)
- 1 orange, zested and juiced
- Salt and pepper, to taste
- 1 tablespoon tomato paste
- 1/2 cup whipping cream ( heavy cream)
- 3 tablespoons cognac (best quality)
How to Make
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Step 1: Spray a 5-qt heavy soup pot with nonstick cooking spray. In it, melt butter over medium heat and add onion. Saute until it starts to soften, about 3 minutes. Turn heat down slightly and add garlic, basil, honey and cloves. Cook, stirring, for 2 minutes.
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Step 2: Add tomatoes and raise heat to medium-high. Cook to evaporate moisture, stirring constantly, 5 to 10 minutes. Add orange zest. Lower heat and simmer about 20 minutes, stirring occasionally.
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Step 3: Remove pot from heat. Let cool slightly, pick out the cloves and add the orange juice. Process in batches in a food processor. Put the puree through a food mill or strainer.
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Step 4: Return puree to soup pot. Reheat over medium-low heat, stirring often. Season with salt and pepper and stir in tomato paste.
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Step 5: When soup is hot, just before serving, stir in cream and cognac-DO NOT BOIL!
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Step 6: Serve at once, garnished with sour cream if desired.