Slow Roasted Tomato Orange Soup with Pesto

Slow Roasted Tomato Orange Soup with Pesto

Every Thursday afternoon, I have a date with my dear friend Mo. We go on a long walk with my dog Grace then we have lunch at a local restaurant. We always get the same thing: split a Southwestern Chicken Salad and each gets a cup of their amazing Tomato Orange Soup with Pesto. It’s seriously the BEST soup! I love the zing & sweetness the orange gives to the slow-roasted tomatoes. Topping the soup off with a swirl of pesto and some homemade baked croutons make this soup perfect. My entire family loved this soup. Mo and I devoured the leftovers the next day and we both thought it was delicious.

Slow Roasted Tomato Orange Soup with Pesto

How to Make Slow Roasted Tomato Orange Soup with Pesto

Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.

Slow Roasted Tomato Orange Soup with Pesto

Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place them into the refrigerator until needed.

Slow Roasted Tomato Orange Soup with Pesto

Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 7-10 minutes, or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes, chicken broth, orange juice, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 45-60 minutes. Add chopped basil and stir to combine.

Make homemade baked croutons. Click here for the link.

Blend the soup using an immersion blender until creamy and smooth. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.

Side Note: If you are in the mood for a smoother soup, pour it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step. 

Ladle soup into serving bowls then drizzle the top with pesto. Add a few homemade baked croutons on top. Serve immediately. Enjoy.

Slow Roasted Tomato Orange Soup with Pesto

 

Slow Roasted Tomato Orange Soup with Pesto

 

Yield: 4

Total Time: 4 hours

Ingredients:

Slow Roasted Tomatoes:

15 miscellaneous tomatoes, cored & halved if large
2 large cloves of garlic, cut into slivers
Freshly cracked black pepper, to taste
Dried basil, to taste
Dried oregano, to taste
Drizzle of olive oil

Soup:

1 tbsp olive oil
1/2 sweet yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Slow simmered tomatoes, and their juices
4 cups of chicken broth
Juice from 2 oranges
1/4 cup fresh basil, chopped
Pesto, to taste
Homemade baked croutons (click on link up above for recipe)

Directions:

Preheat the oven to 275 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Core the tomatoes. Slice the larger tomatoes in half and leave the small ones whole. Place on the baking sheet, cut side up. Slide the slivers of garlic into the tomato halves. Season with black pepper, dried basil, dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.

Place into the oven and roast for 90 minutes then turn the tray. Return to the oven and continue to roast for 90-120 minutes, or until juicy and roasted. Place on the counter to cool then season with sea salt, to taste. Once they are cool, put the tomatoes and their juices into a storage bowl with a lid and place them into the refrigerator until needed.

Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery then place a lid on it. Cook, stirring occasionally, for 7-10 minutes, or until the vegetables are tender; add the minced garlic and cook, stirring constantly, for 1 minute. Add the roasted tomatoes, chicken broth, orange juice, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let it simmer for 45-60 minutes. Add chopped basil and stir to combine.

Make homemade baked croutons. Click this link for the directions.

Blend the soup using an immersion blender until creamy and smooth. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.

Side Note: If you are in the mood for a smoother soup, pour it through a fine strainer. If you are in the mood for a thicker and heartier soup, skip this step. 

Ladle soup into serving bowls then drizzle the top with pesto. Add a few homemade baked croutons on top. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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13 Comments

  1. Tomato Orange sounds like such an interesting combination- I love it!!

  2. Hi Pam,
    Oh my goodness, I can just imagine the yimminess in this soup. How wonderful to be able to recreate it for family and friends.

    I sure did miss roasting tomatoes this year. Time didn’t allow a tomato garden this year but next year; look out!!! I did buy some at the Amish stand though. I’ll be roasting them tomorrow.

    Thanks so much for sharing, Pam…I’ll be pinning:)

    P.S. How much OJ did you add? I LOVE lemon in soups, I’m sure I would love the orange with the tomatoes:)

    1. Sorry I failed to add that part to the recipe. I used the juice of 2 oranges. The citrus really made the soup flavor pop!

      Pam

    2. Popping is a good thing, Pam. Thanks!!!

    1. Tandy,

      You read right – I did add orange juice to this soup & it was fantastic!

  3. What a lovely looking bowl of soup. With all those tasty ingredients, it must taste delicious.

  4. Pinned and stumbled this. I want to do this on a bright blue fall day and serve it with a half a steak sandwich. Perfect combo.

  5. At this time of year, all I crave is tomato soup and grilled cheese! I’m all over this.