Roasted Tomato Cognac Soup
They said that a cold front came through yesterday, but I guess you need to be in South Dakota to actually be feeling the effects of it. It is still 90 degrees in Texas, but true Fall is getting close! Fall weather calls for soup so thats what I made. In general soup does not fill my boys up- it’s kinda like the appetizer. I need to have a meat following, unless it is a really hearty like Tortilla Soup or Chili. So, the soup I made was really for me and my husband. It was so good! My youngest son had friends over and I asked them to all try it and they loved it! Slurped down three bowls. I knew it was good then!
I do think that everyone in the world has a tomato soup recipe. It is a pretty basic soup, but I have added a small addition to mine with help from my Dad. He made this soup a million years ago and I have made it this way ever since. I use an immersion blender to get this soup really smooth and creamy-they are only about $30, but if you don’t have one and don’t want to buy one then just use your blender. If you do use your blender then blend the soup in batches and only fill the blender about 1/4-1/2 way up otherwise you are going to have exploding soup all over your kitchen. There needs to be room in the blender for the steam to go-I typically take the small pour cap off and cover it with a kitchen towel so the steam has a place to go.
Remember, as with any recipe that uses fresh ingredients, adjust the seasonings to your taste and to the sweetness, tanginess, tartness… of the tomatoes.
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Roasted Tomato Cognac Soup
Makes 4-5 main course servings
3 lb. plum tomatoes, cut in half
1/4 cup plus 2 Tablespoons olive oil
3 teaspoons salt, divided
1 1/2 teaspoons black pepper
2 cups onions, chopped
6 garlic cloves, minced
2 Tablespoons butter
1/2 teaspoon red pepper flakes
3 Tablespoons Cognac or Brandy
1 (28oz) can plum tomatoes, with their juice
3-4 cup (loosely packed) basil
1 teaspoon fresh thyme (1/2 teaspoon dried)
3 cups chicken stock
Preheat oven to 400Â°
Toss together the tomatoes, 1/4 cup oil, 2 teaspoons salt and black pepper. Spread the tomatoes in a single layer on a foil lined baking sheet. Bake 45 minutes.
In a large stockpot/dutch oven, over medium heat saute onions, garlic and red pepper flakes in remaining 2 Tablespoons olive oil and butter, for about 8 minutes. Once the onions have softened turn off the heat and add the Cognac. Be careful because the Cognac may flame as it burns off the alcohol. Turn the heat back on and let the liquid reduce a little, about 5 minutes.
Add the canned tomatoes, chopped basil, thyme, chicken stock, remaining 1 teaspoon salt and oven roasted tomatoes, including their juices on the baking sheet.
Bring to a boil and let simmer uncovered for 40 minutes.
Using an immersion blender or blender (in batches) blend the soup until it is silky smooth. If you use a traditional blender only fill the jar up by about 1/2 so the heat does not cause the soup to explode all over your kitchen.
Taste for seasoning and adjust if necessary.
Serve hot or cold.
* If using a blender be sure to allow some of the steam to escape while blending.