Slow-Roasted Tomato Orange Soup with Pesto

Every Thursday afternoon, I have a date with my dear friend Mo to go on a long walk with my dog Grace. Afterward, we always eat lunch at a local restaurant and each order a cup of slow-roasted tomato orange soup with pesto and split a Southwestern chicken salad. The soup is our favorite part of the meal and we love the zing & sweetness the orange gives to the slow-roasted tomatoes. Topping the soup off with a swirl of pesto and homemade baked croutons makes this soup extra special. I’m so glad I recreated it, and now I can make it whenever I want!

Slow-Roasted Tomato Orange Soup with Pesto

Slow Roasted Tomatoes:

• 15 miscellaneous tomatoes, cored & halved if large
• 2 large cloves of garlic, cut into slivers
• Sea salt and freshly cracked pepper, to taste
• Dried basil, to taste
• Dried oregano, to taste
• 1-2 tbsp olive oil, to taste

Soup:

• 1 tbsp olive oil
• ½ yellow onion, finely diced
• 2 carrots, peeled & finely diced
• 2 celery stalks, finely diced
• 2 large cloves of garlic, minced
• Slow-simmered tomatoes & their juices
• 4 cups chicken broth **Use vegetable broth for a vegetarian version
• Juice from 2 oranges
• Sea salt and freshly cracked pepper, to taste

For Serving:

• ¼ cup basil, chopped
• Pesto, to taste
• Homemade Croutons

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 sea salt, black pepper, dried basil, and dried oregano, to taste. Drizzle the top of the tomatoes with a bit of olive oil.

Place in 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.

Remove from the oven and place on the counter to cool.

Coat a small Dutch oven with olive oil. Add the onions, carrots, and celery and cover with a lid. Cook, stirring occasionally, for 7-10 minutes, or until the vegetables are tender; add the minced garlic and cook, constantly stirring, for 1 minute.

Add the roasted tomatoes, broth, and 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.

Meanwhile, make homemade baked croutons. Click here for the link.

Meanwhile, make homemade pesto. 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 want a smoother soup, pour it through a fine strainer. If you prefer a thicker and heartier soup, skip this step. 

Ladle soup into serving bowls and drizzle the top with pesto. Top with a few homemade baked croutons. Serve immediately. Enjoy.