Serves: 6
Total Calories: 337
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!
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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