Fresh Tomato Soup
Once you try this delightful version of tomato soup—with just a hint of citrus and the perfume of basil—you'll swear off canned tomato soup for good.
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Salt and ground black pepper to taste
Fresh basil leaves
- Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
- Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid.
- Purée soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
- Just before serving (about 1 to 2 minutes before) add fresh basil, torn into small pieces to the soup.
Makes 4 to 6 servings.