Zesty Tomato & Orange Soup

 

This recipe is a fun take on your classic tomato soup.  I added orange zest and little orange juice to add a hint of bright citrus flavor. The potato makes the soup creamy without adding heavy cream.  I made this

Beer Bread to eat along with it and it was the perfect addition! 

This recipe makes enough for three dinner servings. Enjoy! 

Ingredients:

• 4 Tbl. butter
• 1 medium yellow or red onion, chopped
• 3 medium carrots, chopped
• 3 cloves garlic, peeled and chopped
• 2 Tbl. tomato paste
• 4 cups vegetable broth
• 1 15oz can of fire roasted tomatoes
• 1 russet potato, peeled and diced
• 1 Tbl dried basil OR 1/2 cup fresh basil, chopped
• 1/2 to 1 tsp fresh orange zest, to your taste
• juice from one orange, about 2-4 Tbl
• 1 ⁄2 cup milk, <I used whole milk>
• salt & pepper, to taste
• cooked rice, optional

Directions:

Heat butter in a large soup pot over medium heat. Once butter has melted add chopped onions and carrots. Cook for 7 minutes. Add garlic and cook for another 3 minutes, stirring often so garlic doesn't burn. Add tomato paste and cook for an additional 5 minutes, stirring often. 

Add vegetable broth, fire roasted tomatoes, and diced potato. Bring soup to a slow boil, then reduce heat to simmer. Add basil and orange zest. Let soup simmer for 30 minutes. Turn the heat off, cover and let soup sit for an hour. Once soup has cooled use an immersion blender or regular blender to blend until smooth. Once soup is smooth, return to pot and add orange juice, milk and salt & pepper to taste. Let soup warm over low heat. Ladle into bowls, add cooked rice, if desired. Serve with a side salad and a good crusty bread or cheese toast.