Orange-Scented Chilled Tomato Soup

Total Time:
3 hr 30 min
10 min
3 hr
20 min

4 servings (about 5 1/2 cups)

  • Soup:
  • 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
  • Yogurt Topping:
  • 1/2 cup plain full-fat Greek yogurt
  • 2 teaspoons maple syrup
  • Zest of 1/2 small orange
  • 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.

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    This recipe is featured in:

    4th of July