Best Orange Basil Tomato Soup Recipes

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TOMATO-ORANGE SOUP



Tomato-Orange Soup image

Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

3 pounds tomatoes (about 12 medium), halved
2 tablespoons canola oil, divided
2 medium onions, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange zest
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt

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.

Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

GRETCHEN'S TOMATO ORANGE SOUP



Gretchen's Tomato Orange Soup image

Tomato soup was a childhood favorite for chef Gretchen Allison of Ducksoup Inn. At the start of her career, learning to make good soup opened the door to a whole new palette of flavors.

Provided by Duck Soup

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 16

⅓ cup butter
1 large onion, chopped
2 cups white wine
3 quarts chicken stock
3 large fresh tomatoes, chopped
1 (28 ounce) can crushed tomatoes
3 fresh poblano chile peppers
1 carrot, peeled and sliced
1 bay leaf
1 tablespoon grated orange zest
1 teaspoon chopped fresh thyme
½ teaspoon Spanish smoked paprika
salt and freshly ground black pepper to taste
¼ cup heavy cream
½ cup creme fraiche
1 tablespoon chopped fresh basil

Steps:

  • Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
  • Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
  • Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
  • Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
  • Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
  • Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.2 g, Cholesterol 52 mg, Fat 17.6 g, Fiber 4.6 g, Protein 4.8 g, SaturatedFat 10.5 g, Sodium 1230.5 mg, Sugar 5.5 g

ORANGE-SCENTED CHILLED TOMATO SOUP



Orange-Scented Chilled Tomato Soup image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h30m

Yield 4 servings (about 5 1/2 cups)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 medium carrots, diced into 1/4-inch pieces
2 large shallots, minced
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 cups orange juice
1/2 cup chopped fresh basil
1 tablespoon maple syrup
2 teaspoons tomato paste
One 28-ounce can diced tomatoes
1/2 cup plain full-fat Greek yogurt
2 teaspoons maple syrup
Zest of 1/2 small orange

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



Tomato-Basil Soup image

Categories     Soup/Stew     Onion     Tomato     Basil     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
2 cups chopped onions
1 large russet potato (about 14 ounces), peeled, cut into 1-inch pieces
2 pounds plum tomatoes, seeded, cut into 1-inch pieces (about 6 cups)
3 cups (or more) water
1 cup (loosely packed) fresh basil leaves plus 4 teaspoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 15 minutes. Add potato and sauté until light brown, about 10 minutes. Add tomatoes and stir until juices form, about 5 minutes. Add 3 cups water; bring to boil. Reduce heat to low, cover and simmer until potato is tender, about 25 minutes.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Thin with additional water, if desired. Stir in 1 cup basil leaves. Simmer uncovered 5 minutes. Season soup to taste with salt and pepper. Ladle soup into 4 bowls. Sprinkle each with 1 teaspoon chopped basil.

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