Orange Basil Tomato Soup Food

TOMATO-ORANGE SOUP

Steps:

• Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

ORANGE-SCENTED CHILLED TOMATO SOUP

Steps:

• For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
• Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
• For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
• Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

TOMATO BASIL SOUP

Steps:

• Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
• Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.

ORANGE-BASIL TOMATO SOUP

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
• Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
• Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
• Stir in orange juice, sugar, salt and pepper into soup. Heat through.
• Serve hot or cold.

GOURMET TOMATO AND ORANGE SOUP

Steps:

• Peel, deseed and chop tomatoes.
• Sautee onion, potato and carrot in 1/2 cup water until soft.
• Add chopped tomatoes, bring to a slow boil and cook for no more than 2min.
• Turn off heat and blend mixture with hand-held blender.
• Adjust seasoning with salt and pepper to taste, mix in orange juice and serve immediately.

TOMATO AND ORANGE SOUP

Steps:

• If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
• In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
• To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.