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Tomato: Orange & Basil Tomato Soup

Source of Recipe

American Favorites


List of Ingredients

1/4 cup olive oil
1 1/2 cups chopped onions
2/3 cup chopped carrots
2 teaspoons chopped garlic
2 teaspoons dried basil
1/2 teaspoon crushed red pepper flakes
2 cans (28 oz each) italian plum tomatoes
drain well and chop coarsely
3 1/2 teaspoons grated orange rind, divided
1 pinch (generous) sugar
1/2 teaspoon salt
6 cups chicken broth
6 tablespoons freshly squeezed orange juice
2 tablespoons fresh basil leaves, chiffonade


Recipe

Heat oil in large heavy pot over medium high heat. When oil is hot, add onions and carrots and saute, stirring, until veggies are softened, 3-4 minutes. Add garlic, dried basil and red pepper flakes, and saute, stirring, for 2 minutes more. Add tomatoes, 2 tsp. orange zest, pinch of sugar, 1/2 tsp. salt and broth. Bring to a simmer and cook, uncovered, until veggies are quite tender, 25-35 minutes.

Puree soup in batches in food processor or blender. Return soup to pot in which it was cooked and stir in orange juice. Taste; if it's too acidic, add a little more sugar. Add more salt if needed. Soup can be frozen if desired. When ready to serve, reheat, stirring frequently, until hot. Ladle into 8 bowls. Sprinkle each serving with pinch of remaining orange zest and garnish with basil strips. Serves 8.