North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Cream of Orange Rosemary Cherry Tomato Soup

 

I've always loved the combination of rosemary and orange in food and had never heard of a citrus tomato soup, so I recently created this recipe. It was so well received, we decided to use it for a wine pairing/tasting. The end result was a very smooth creamy tomato soup, which can be paired with a hearty cabernet. I also served it another one of my favorites ... mini grill cheese and prosciutto sandwiches, but the soup can stand well on its own, with a nice rustic bread. Enjoy!

Yield: 3 quarts; serves 6-10 people

Ingredients

3 quarts cherry tomatoes, cut in half

½ cup olive oil

2 cups yellow onion, diced

1 large shallot, diced

1 tablespoon shallots, minced

6 whole garlic cloves

1 teaspoon garlic, minced

½ cup fresh rosemary, chopped

3 oranges, zest, finely chopped and juiced **

½ gallon chicken broth

½ cup tomato paste

½ cup heavy cream

½ teaspoon salt

¼ teaspoon white pepper

Garnish

6 rosemary sprigs

1 orange, zest only

**To zest an orange, use a zester or micro plane (a medium cheese grater can work as well) and only scrape the orange rind portion. Do not use the white orange pith due to it's bitterness.

Method

Cut cherry tomatoes in half and place on a large baking sheet. Add 1 cup yellow onion, one large shallot and 6 garlic cloves and toss with ¼ cup of olive oil. Roast in a 350 degree oven for 18 minutes. Cool and reserve.

Heat the remaining ¼ cup olive oil in a six quart or larger sauce pan. Add the remaining 1 cup of yellow onion and sauté for a few minutes. Add minced garlic, minced shallots, chopped rosemary and sauté for a few more minutes. Stirring occasionally. Add roasted tomato mixture to the pan and bring to a simmer. Pour in the fresh orange juice and reduce by one-third. Add tomato paste, chicken broth, salt and white pepper.

Let the soup simmer on low heat for at least 30 minutes and stir in the heavy cream and finely chopped zest from 3 oranges. Puree with a hand blender, a food processor or blender (be aware that blending hot soup can be dangerous, especially if it is tightly sealed and becomes pressurize, which could cause a mess or burns). Blend to a smooth puree and strain with a fine mesh strainer.

Serve hot with fresh bread or grilled cheese sandwiches. Garnish with a fresh sprig of rosemary and some orange zest.

 

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