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Tomato & Orange Soup
From Statesboro Market2Go
<p>Cozy tomato soup with a zesty citrus twist! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.tasteofhome.com (Entered by Ariana Giddens)
Serves: 6
Ingredients
12 medium sized
Tomatoes (halved)
2 tablespoons
Canola oil (divided)
2 medium sized
Onion (chopped)
2 cloves
Garlic (minced)
3 cups
Chicken broth (original recipe uses low sodium)
1 cup
Orange juice
2 tablespoons
Tomato paste
4 teaspoons
Grated orange zest
1 tablespoon
Butter
1 tablespoon
Fresh cilantro (minced)
1 tablespoon
Honey
1/4 teaspoon
Salt
Step by Step Instructions
- Preheat oven to 450 degrees. Put the halved tomatoes into a 15x10x1-in. baking pan cut side down. Brush the tomatoes with 1 tablespoon of canola oil, then roast for 20 to 25 minutes. Remove and discard the skins (skins should be charred)
- Heat the remaining oil in a large stockpot over medium high heat. Add the onions and let them cook until they're tender, then add the garlic and let it cook for 1 minute.
- Add the chicken broth, orange juice, tomato paste, and roasted tomatoes to the pot. Bring the mixture to a boil, then reduce it to a simmer.
- Stir in the orange zest, butter, cilantro, honey and salt. Remove the pot from the heat, then, once it has cooled slightly, Process the soup in batches in a blender until it is smooth.
- Return the soup to the pot and allow it to heat through again before serving.