Tomato Cognac Soup

1. 1

   Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.

2. 2

   With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.

3. 3

   Bring the soup to boil, then simmer covered, for 30 minutes.

4. 4

   Set aside and cool slightly, then puree the soup in a food processor.

5. 5

   In a small saucepan heat the cream with sugar, whisking often. Pour this mixture into the soup.

6. 6

   Reheat, but do not boil.

7. 7

   Just before serving, add the cognac and season with salt and pepper.

8. 8

   Garnish with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.