Orange-Scented Tomato Soup

I have been a devoted fan of soups lately.  Mama Suz gave me an aqua blue immersion blender a few months ago, and I think that I just feel extra cool using it in the kitchen to make soups - and this is one of the reasons I have fallen in love with making them lately.  I used to be timid about creating soups from scratch, but now, with my sassy aqua blue immersion blender, nothing is holding me back. 

This soup is absolutely perfect for a day like today, where we pinch ourselves to see if the weather is really the weather or if we are wishfully thinking it really could feel and look the way that it does.  Just beyond the front door this morning, my senses were entranced by crystalline blue skies, conversing birds, a just-right chill to the air, and the absence of humidity - take me outside right this minute! (after this blog post, that is exactly where I am headed...)

Giada de Laurentiis created this soup, and as always, I am super impressed by her soup creations because of their simplicity, their flavor, and their approachability.  This soup is very easy to create.  Meant to be served chilled, it is divine; I also enjoyed it warm, and it was enticingly delicious that way, as well.  This soup just got better by the day, too, and I loved enjoying a bowl for lunch on workdays. 

Bon Appetit!

Orange-Scented Tomato Soup
Source:  Giada de Laurentiis

Ingredients:
~Soup~
3 T. extra virgin olive oil
2 medium carrots, diced
2 large shallots, minced (you could sub in a sweet onion)
2 cups low sodium chicken broth
2 cups orange juice
1/2 cup fresh basil, chopped
1 28 oz. can diced tomatoes
2 tsp. tomato paste
1 T. maple syrup
S & P

~Yogurt Topping~
1/2 cup plain Greek yogurt
2 tsp. maple syrup
zest of 1/2 small orange

The Process:
In a saucepan (use a bigger pot if you are planning to use an immersion blender; if using a regular blender, a normal saucepan works fine), add extra virgin olive oil over a medium-high heat.  Add in the carrots, shallots, and a touch of S & P.  Cook, stirring frequently, until the carrots begin to soften ~ about 6 minutes or so. 

Next, add in the chicken broth, tomatoes (with the juice - just dump the can into the pot), tomato paste, maple syrup, orange juice, and basil.  Bring this delightful mixture to a boil and then reduce to a simmer.  Simmer, uncovered, for about 15 minutes.

Remove the soup from the heat, and allow it to cool down a bit.  Use an immersion blender to puree the soup until smooth.  If using a regular blender, transfer the soup to the blender, and puree until smooth.  Be careful if the soup is still warm when you are blending it in the blender.

Allow the soup to rest at room temperature for about 1 hour.  Now, it is time to make the zingy and sweet yogurt topping.  In a small bowl, mix together the yogurt with the maple syrup and orange zest.  Stir to combine, and place in the fridge until ready to serve. 

Tangy Tomatoes.  Sweet Maple.  Earthy Carrots.  Bright Oranges.

This soup is one of my favorites in the world ~ it is right up there with the Artichoke Soup with Fresh Mint (also by Giada, search under "soups and stews" for the recipe!) 

 

Happy Fall!