Tomato Cognac Soup Recipes

CORN AND TOMATO SOUP

Steps:

• In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth.
• Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil.
• Ladle the soup into bowls and serve.

TOMATO SOUP I

Steps:

• In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour.
• Stir in cream; cook until heated through and serve.

TOMATO COGNAC SOUP

Steps:

• Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown.
• With your fingers, squash the tomatoes; add them and all liquid in the can to the onion. Add basil brown sugar and stir.
• Bring the soup to boil, then simmer covered, for 30 minutes.
• Set aside and cool slightly, then puree the soup in a food processor.
• In a small saucepan heat the cream with 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.

TOMATO COGNAC SOUP

Steps:

• Chop the onion and saute in butter for 20 minutes until soft and translucent but not brown. With your fingers, squash the tomatoes. Add them and all liquid in the can to the onion. Add basil and stir. Bring the soup to boil, then simmer covered, for 30 minutes. Set aside and cool slightly, then puree the soup in a food processor. In a small saucepan, heat the cream with 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.

TOMATO SOUP WITH COGNAC AND ORANGE

Steps:

• 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.
• 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.
• 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.
• Return puree to soup pot. Reheat over medium-low heat, stirring often. Season with salt and pepper and stir in tomato paste.
• When soup is hot, just before serving, stir in cream and cognac-DO NOT BOIL!
• Serve at once, garnished with sour cream if desired.

TOMATO COGNAC SOUP

Steps:

• 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!