Tomato Soup with Cognac & Orange
Created by Tisme on December 14, 2024
- Servings: 10-12
- Prep Time: 30m
- Cook Time: 50m
- Recipe #43944
Ingredients
- 3 tablespoons butter
- 1 tablespoons olive oil
- 1 onion, large, chopped
- 1 teaspoon minced garlic
- 1 1/2 teaspoon dried basil
- 2 tablespoons honey
- 3-4 whole cloves
- 2 kilograms tomatoes, ripe, cored and coarsely chopped (2.2 pounds)
- 1 orange, grated zest and juice
- Salt and freshly ground black pepper, to taste
- 1/2 tablespoon tomato paste
- 1/2 cup cream
- 3 tablespoons brandy or cognac
- Sour cream for garnish
- Fresh basil leaves, for garnish
How to Make
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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.
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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.
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Step 3: Lower heat and simmer until the tomatoes are very soft, about 20 minutes whilst stirring occasionally.
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Step 4: Remove the pot from the heat & let the mixture cool slightly, pick out the cloves, and add the orange juice.
How to Make
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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.
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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.
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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.
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Step 8: Serve at once garnished with a dab of sour cream and a fresh basil leaf.