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
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.