Here comes the colder weather, and what goes better with a nice fall day then a hearty bowl of tomato soup! Especially when you can make it from scratch using Michigan red wine, and Michigan brandy. This was a lot easier to accomplish than I thought it might be, and quick too.
Ingredients
- 8 large tomatoes
- 1/2 red onion
- 5 cloves of garlic
- 2 tbsp of olive oil
- 1 tbsp oregano
- 1 tbsp thyme
- 1 tbsp basil
- 1/4 cup of brandy ( I used Black Star Farms Spirit of Cherry Brandy)
- 1/2 cup of red wine ( I used Cherry Creek Raceway Red)
- Salt and pepper to taste
Step 1
Start by chopping up the red onion and garlic, and heating with olive oil in a sauce pan for around 5 minutes.
Step 2
Cut the tomatoes into cubes and add to the pan. Stir in the wine, brandy, and herbs. Simmer for 20 minutes.
Step 3
Remove from heat and let cool slightly. Then put the mixture in a blender or food processor. Pour through a small holed strainer, and serve!
