Orange-Scented Chilled Tomato Soup
- Level: Easy
- Yield: 4 servings (about 5 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 303
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 41
- Dietary Fiber
- 7
- Sugar
- 28
- Protein
- 9
- Cholesterol
- 5
- Sodium
- 1365
- Total: 3 hr 30 min
- Prep: 10 min
- Inactive: 3 hr
- Cook: 20 min
Ingredients
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
Directions
- 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.