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    Home > Soup, Stews, Chilis > Creamy Tomato Soup with Cognac and Orange

    Creamy Tomato Soup with Cognac and Orange

    Published: Sep 19, 2015 · Modified: Oct 13, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Tomato Soup with Cognac and Orange

    Creamy Tomato Soup Recipe with cognac and orange. Tomato soup comes alive with the zest of an orange, orange juice and some very special spirit We found this to be a beautiful bowl of late Summer goodness.

    Unique Tomato Soup Recipe

    Even though it’s been in the 90’s here in Denver, I feel as if soup season is upon us. And my tomato plants are loving this extended warm weather. Therefore I have a counter full of beautiful ripe fruit.

    This recipe calls for four pounds of ripe tomatoes, and I couldn’t think of a better way to use those vibrant garden-fresh tomatoes.

    Add a little cream, a hint of orange, a touch of clove, this is one soup that you can be sure will please everyone.

    We just returned from our Annual Fall Trip to Estes Park and Rocky Mountain National Park. If you’re interested in the area, Elk watching in Colorado, and traveling with dogs in Rocky Mountain National Park, I hope you take a look at the post.

    With that said, taking in all that fresh crisp mountain air has put me in the mood for soup.

    Creamy Tomato Soup Recipe with Cognac and Orange 

    I hope you give this tomato soup with cognac and orange recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite creamy tomato soup recipe, let me know, I’d love to give it a try.

    More Tomato Soup recipes. 

    • Southwestern Fire Roasted Creamy Tomato Soup
    • Wintery Chicken Pasta Soup using Canned Tomatoes

    This soup can be made with canned tomatoes. Just substitute 2 – 28 ounce cans of chopped tomatoes, drained, preferably fire roasted. 

    Unique Tomato Soup Recipe

    Tomato Soup with Cognac and Orange

    Tomato soup comes alive with the zest of an orange, orange juice and some very special spirit We found this to be a beautiful bowl of late Summer goodness.
    5 from 2 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 166kcal
    Author: Lea Ann Brown

    Ingredients

    • Cooking spray
    • 3 tablespoons butter
    • 1 large onion chopped
    • 1 clove garlic peeled and put through a garlic press
    • 1 1/2 teaspoons dried basil
    • 2 tablespoons honey
    • 3 – 4 whole cloves
    • 4 pounds perfectly ripe tomatoes cored and coarsely chopped
    • Grated zest and juice of 1 orange
    • Salt and pepper to taste
    • 1/2 cup heavy whipping cream
    • 3 tablespoons cognac
    • Sour cream Creme Fraiche or plain yogurt for garnish.
    • Basil leaves for garnish
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    This soup can be made from canned tomatoes. Use 2 28 ounce cans of chopped tomatoes, drained.

    Nutrition

    Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 56mg | Potassium: 574mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2239IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Tomato Soup with Cognac and Orange …It’s what’s for Dinner.

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    Reader Interactions

    Comments

    1. Shiho says

      October 10, 2015 at 2:51 am

      Hi Lea Anne, I found your blog from FBC FB page. What a beautiful place you are living in and the soup looks so delicious.

      Reply
    2. Adam J. Holland says

      September 29, 2015 at 6:51 pm

      5 stars
      I know this is the wrong place (and the wrong time) to say this, but I love elk steak! ~ I must also say that your tomato soup recipe is just extravagant. I think I can do this in my RV. Wow. (Elk steaks are a little harder to find though.)

      Reply
      • Lea Ann Brown says

        October 06, 2015 at 6:37 am

        I wish I had more experience with Elk Steaks. Had elk medallions once in a restaurant in Estes Park that were out-of-this-world. With a wine-gravy type sauce. I should try that.

        Reply
    3. Susan says

      September 27, 2015 at 4:17 pm

      The photo of the soup could be an abstract painting it’s so beautiful! We had a lovely past couple of weeks but cooler weather is in our short term forecast so I can see soup will be on the menu soon here also. The flavors sound wonderful together! Terrific shots of the elk and the area around Estes Park. What a gorgeous place to visit.

      Reply
    4. Rocky Mountain Woman says

      September 24, 2015 at 9:41 am

      5 stars
      The soup looks perfect for these transition weeks into fall. I planted some trees this year and the elk are using them for their personal sharpening posts! I had them caged, but the elk are stronger than the cages.

      I need to visit Estes Park!!!!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:32 pm

        Thanks RMW. If you visit Estes, you better visit me too! 🙂

        Reply
    5. Heather says

      September 22, 2015 at 1:07 pm

      Cognac and orange? What a lovely combination with the tomatoes. Love your pictures from the park! Stunning!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:33 pm

        Thanks Heather

        Reply
    6. Larry says

      September 22, 2015 at 10:04 am

      If we get back out this way, I’d like to spend some significant time in the park on both sides of the mountain. The soup sounds very different and I like that it has no broth in it. I like your shot of it with the cream swirls as well.

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:33 pm

        Thanks Larry. Rocky Mountain National Park is a very special place… in a very magnificent way.

        Reply
    7. Jean | DelightfulRepast.com says

      September 22, 2015 at 7:49 am

      Lea Ann, I’m so sorry I didn’t get around to planting tomatoes this year! Soup looks great, and I love your elk photos!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:34 pm

        Our tomatoes have been a bit of a challenge, so much rain early in the season caused some problems. But they’re rewarding us now.

        Reply
    8. Michele says

      September 22, 2015 at 7:20 am

      Beautiful photos!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:34 pm

        Thank you Michele!

        Reply
    9. Jaime, the German granddaughter says

      September 22, 2015 at 7:07 am

      This soup is just the recipe I need Lea Ann! I have so many tomatoes I don’t know what to do with them. I will try your version of tomato soup! Looks really good! I planted the seeds this spring that I won in your garden bookgiveaway. They produced really nice lettuce and herbs for me! Thank YOU! Take Care

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:35 pm

        So good to hear from you Jaime! And glad to hear those seeds served you well. You are very welcome!

        Reply
    10. Sam @ My Carolina Kitchen says

      September 22, 2015 at 4:18 am

      What a beautiful bowl of soup Lea Ann. And I love the touch of orange and cognac and the pretty swirl of cream. Your photos of the elk are outstanding. How in the world did you manage to get so close!
      Sam

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:35 pm

        Thank you Sam. I was pretty close, but I do have a good zoom.

        Reply
    11. Abbe @ This is How I Cook says

      September 21, 2015 at 9:39 pm

      This sounds like a great soup Lea Ann! But I love the photos of your elk! Looks like it was a lot of fun! We used to go up years ago when we lived in Fort Collins and listen to them bugling. you can never forget that sound. Love that Remy!

      Reply
      • Lea Ann Brown says

        September 27, 2015 at 2:36 pm

        Thank you Abbe. We were there a little early for the big excitement. Only a few herds and not the multitudes that we’re used to. Still a wonderful time. I love Estes and RMNP in the Fall.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

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