A thick, full-bodied soup with subtle sweetness. Suitable for lunch or fancy dinner. –Snowvillage Inn, Snowville, New Hampshire
Scald tomatoes and slip them out of their skins. Cut them coarsely and chop the onion. Melt butter in large soup pot. Saute onions till brown, add tomatoes and basil, and simmer for 1 hour. Heat cream in another pot with the sugar until it is ready to boil. Stirring quickly, pour the cream into the tomatoes. Add cognac, season well, and serve.