Tomato and Orange Soup

Name: Tomato and Orange Soup
Total time: 20 min
Yield: 6 servings
Ingredients: 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices; 1 tablespoon unsalted butter; 1/2 cup minced onion; 1 cup chicken or vegetable stock; 3/4 cup fresh orange juice; 2 tablespoons thinly sliced mint or basil leaves; Salt and freshly ground black pepper; thin orange slices, halved cherry tomatoes, sprigs of mint or basil

By Suzanne Hamlin

Total Time: 20 minutes
Rating: 3(13)
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Ingredients

Yield:6 servings

2pounds ripe tomatoes or 2½ cups canned plum tomatoes with their juices
1tablespoon unsalted butter
½cup minced onion
1cup chicken or vegetable stock
¾cup fresh orange juice
2tablespoons thinly sliced mint or basil leaves
Salt and freshly ground black pepper

Optional Garnish

thin orange slices, halved cherry tomatoes, sprigs of mint or basil

Ingredient Substitution Guide

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Preparation

Step 1
If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
Step 2
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.
Step 3
To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.