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Slow-Roasted Tomato Orange Soup with Pesto
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Slow-Roasted Tomato Orange Soup with Pesto

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4
Author Pam - For the Love of Cooking / Inspired by Cafe Murrayhill

Equipment

  • Baking Sheet
  • Dutch oven
  • Immersion Blender

Ingredients

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

Instructions

  • 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, and 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, 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.
  • 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 want 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