Tomato Soup With Cognac And Orange Recipes

TOMATO SOUP WITH COGNAC AND ORANGE

Steps:

• Spray a 5-quart heavy enameled soup pot with the cooking spray. In it, melt the butter over medium beat. Add the onion and sautee until it starts to soften. About 3 minutes. Turn the heat down, add the garlic, basil, honey, cloves and cook stirring for two minutes. Add the tomatoes and raise heat to medium high and cook to evaporate the moisture, stirring frequently. When the tomatoes begin to turn into a bubbling, chunky liquid, 5 - 10 minutes, add the orange zest. Lower heat and simmer for about 20 minutes. Stir occasionally.
• Remove the pot from the heat. Let the mixture cool slightly. Pick out the cloves,. Add the orange juice and spoon the mixture into a food processor and puree in batches. Or you can use an emersion blender.
• Return the puree to the soup pot. Reheat over medium low heat stirring often. Taste and adjust with salt and pepper. Add a dab of tomato paste if the soup seems to need more oomph. You might want to add a little more honey. When soup is hot, just before serving stir in the cream and the cognac. Do not permit the soup to boil. Serve at one garnished with a dab of dairy of your choice. Add a bright fresh basil leaf to each bowl.

CLASSIC TOMATO SOUP

Steps:

• In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
• Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
• Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another 1/4 to 1/2 teaspoon).
• If you're adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.

THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

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.