Autumn and Tomato-Basil soup

october, prendleton and linda's 020

Sunny autumn days, cool crisp air and warm bowls of soup with homemade bread.

They go together just like ice cream and summer…

Nothing says autumn like a bowl of Tomato Basil  soup.

In the midst of weekend away activities,  the noontime hungries set in.

(not a breakfast eater…..I know I should be)

We found an old historic building that is now a restaurant.


october, prendleton and linda's 011


It’s name reflected the year it was built, …1826.

The soup of the day was Tomato Basil.

Now I am a tomato soup lover and thought I had tasted most all recipes for

tomato soup.

But one taste told me, this was not your mama’s tomato soup.


october, prendleton and linda's 015


october, prendleton and linda's 018


The server so graciously

honored my request to ask the chef for the secret ingredients.


The message from the chef ………. brown sugar and brandy.


So here you go….give it a try or go to 1826.


recipe serves 6


3 lbs of  peeled and diced  tomatoes

6 T butter

1 large onion chopped

3/4 C chopped basil

2 C heavy cream

1 tsp light brown sugar

4 T of brandy

Salt and Pepper to taste


In a medium size saucepan Saute the chopped onion in melted butter. 

When the onion turns a deep gold color, add the tomatoes and basil.

Simmer for 30 minutes and put through a food processor or blender.

Tomatoes in a blender


In a larger saucepan, heat the cream and sugar just to the boiling point,

when small bubbles begin to form around the outside rim of the pan.

Pour the tomato puree into the cream, stir, and add the brandy.

Season to taste with salt and pepper.  Reheat gently, but do not allow it to come to a boil.


Serve with warm bread and enjoy!!!!