Tomato soup comes alive with the zest of an orange, orange juice and some very special spirit We found this to be a beautiful bowl of late Summer goodness.
Course Soup, Stews and Chilis
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Author Lea Ann Brown
1clovegarlicpeeled and put through a garlic press
1 1/2teaspoonsdried basil
3 - 4whole cloves
4poundsperfectly ripe tomatoescored and coarsely chopped
Grated zest and juice of 1 orange
Salt and pepper to taste
1/2cupheavy whipping cream
Sour creamCreme Fraiche or plain yogurt for garnish.
Basil leaves for garnish
Spray a 5-quart heavy enameled soup pot with the cooking spray. In it, melt the butter over medium beat. Add the onion and sautee until it starts to soften. About 3 minutes. Turn the heat down, add the garlic, basil, honey, cloves and cook stirring for two minutes. Add the tomatoes and raise heat to medium high and cook to evaporate the moisture, stirring frequently. When the tomatoes begin to turn into a bubbling, chunky liquid, 5 - 10 minutes, add the orange zest. Lower heat and simmer for about 20 minutes. Stir occasionally.
Remove the pot from the heat. Let the mixture cool slightly. Pick out the cloves,. Add the orange juice and spoon the mixture into a food processor and puree in batches. Or you can use an emersion blender.
Return the puree to the soup pot. Reheat over medium low heat stirring often. Taste and adjust with salt and pepper. Add a dab of tomato paste if the soup seems to need more oomph. You might want to add a little more honey. When soup is hot, just before serving stir in the cream and the cognac. Do not permit the soup to boil. Serve at one garnished with a dab of dairy of your choice. Add a bright fresh basil leaf to each bowl.
This soup can be made from canned tomatoes. Use 2 28 ounce cans of chopped tomatoes, drained.