Tomato Soup With Cognac And Orange

1. 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 softened, about 3 minutes. Turn heat down slightly and add garlic, basil, honey and cloves. Cook, stirring, for 2 minutes.

2. 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.

3. 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.

4. 4

   Return puree to soup pot. Reheat over medium-low heat, stirring often. Season with salt and pepper and stir in tomato paste.

5. 5

   When soup is hot, just before serving, stir in cream and cognac-DO NOT BOIL!

6. 6

   Serve at once, garnished with sour cream if desired.

* Per serving · 4 servings · Values may vary.