Tomato-Basil Soup

My friend, Heidi, brought this soup to our soup swap this week and we LOVED it.  Nathan is a huge fan of tomato soup, but I can’t stand the stuff in the can.  This has a hint of orange that makes it more full flavored.  From the cookbook Fix, Freeze, Feast.  As written, this recipe makes 3 entrees, each which serve 4 people.

1/2 cup butter
3 cups chopped onion (about 3 medium)
1 t minced garlic (3 cloves)
3 lbs Roma tomatoes, chopped
8 c chicken broth
1 T lime juice
pinch sugar
3/4 c chopped fresh basil leaves
zest of one orange

Melt butter in stockpot over low heat.  Add onions and cook, stirring, until soft, about 15 minutes. Add garlic; cook, stirring, 2 minutes.  Add tomatoes, broth, lime juice and sugar; bring to boil.  Reduce heat and simmer, covered, for 15 minutes.  Stir in basil and orange zest.

Let soup cool slightly; transfer to a food processor and puree.  If you’re freezing for later, divide cooled soup into bags, seal and freeze.

 

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