Ingredients

• 6 Tablespoons unsalted butter
• 1 onion, diced
• 2 Tablespoons light brown sugar
• 1/4 cup cognac or brandy
• 3 pounds canned San Marzano tomatoes (or Italian plum)
• 2 cups heavy cream
• 1 Tablespoon dried basil (or three Tablespoons fresh)
• 1 Tablespoon Kosher salt
• 1/2 teaspoon white pepper or freshly ground black pepper
• 1 Tablespoon fresh parsley or chives, chopped

Instructions

On the Wolf Burner, preheat a four-quart pot over medium heat for 1 minute. Add the butter and onion, and cook for 5 minutes until the onion is soft. You do not need to caramelize the onion. Add brown sugar and cognac. Let cognac cook off for a couple minutes.

Add the tomatoes to the pot, breaking them up with a spoon or potato masher to release their juices.

Add the cream, basil, salt, and white pepper. Stirring occasionally, simmer for 30 minutes.

Season to taste with salt and pepper. This is the most important step—finding the right balance of seasonings.

Use the Wolf Blender or an immersion blender to puree for one minute, working in batches if needed. Garnish the soup with fresh chopped parsley.