Tomato Cognac Soup

Serves: 6
Total Calories: 337


1 large Spanish onion
3 ounces butter
3 pounds canned, peeled, plum tomatoes
1 tablespoon dried basil
1 pint heavy or all-purpose cream
1 - 2 tablespoon dark brown sugar
5 tablespoons cognac
salt and pepper to taste
minced parsley for garnish


Chop the onion and sauté in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes; add them and all the liquid in the can to the onion. Add the basil and stir. Bring the soup to a boil, then simmer, covered, for 30 minutes. Set aside and cool slightly, then purée the soup in a food processor.

In a small saucepan heat the cream with the sugar, whisking often. Pour this mixture into the soup. Reheat, but do not boil. Just before serving, add the cognac and season with salt and pepper. Garnish with parsley and serve. Just great!

Nutritional Facts:

Serves: 6
Total Calories: 337
Calories from Fat: 273

This Tomato Cognac Soup recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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