Tomato-Basil Soup with Salted Cognac Cream


 This recipe serves 8


  • 2 Tbs butter Butter, without salt
  • 1 Tbs olive oil Oil, olive, salad or cooking
  • 1 1/2 cups onion, chopped Onions, raw
  • 2 cloves garlic, minced Garlic, raw
  • 7 medium tomatoes, peeled,seeded& chopped
  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 leaves bay leaf Spices, bay leaf, crumbled
  • 2 tsp mixed herbs, finely chopped
  • 1/2 tsp pepper, ground Spices, pepper, black
  • 1 7oz can tomato sauce Tomato products, canned, sauce
  • 2 Tbs dried basil Spices, basil, ground
  • 4 Tbs cognac
  • 1 cup whipping cream Cream, fluid, heavy whipping
  • 1/2 tsp salt Salt, table
  • Fresh Basil Leaves to garnish Spices, basil, ground


Step 1

Heat butter & oil in a heaqvy pan. Add onions & garlic &saute over med-low heat til transparentAdd tomatoes, stock, bay, herbs, pepper, tomato sauce,&basil. Bring to boil , reduce heat and simmer 45 mins.Remove heat, cool & and then puree soup in batches in processor/blender. Stir in 2 tbsp. cognac. ChillWhen ready to serve, whip cream thenstir in salt and rest of the cognac.Serve soup with dollop of cream garnished with basil leaves


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