Tomato Soup with Basil Yogurt Sauce
(makes 6 servings)
Ingredients
TOMATO SOUP
1 tablespoon extra-virgin olive oil
3 medium onions, thinly sliced
salt and pepper to taste
Zest from 1 large orange, peeled off in wide strips
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon red pepper flakes
2 bay leaves
1/3 cup basil tightly packed (or 2 tablespoons dried basil)
1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
One 28oz can and one 14oz can whole tomatoes
8 cups vegetable broth
BASIL YOGURT SAUCE
2 cups plain yogurt
1 clove garlic, minced
4 scallions, thinly sliced
1/2 cup tightly packed fresh basil leaves, thinly sliced
Directions
In a large, heavy pot heat oil over medium-low heat.
Add the onion, salt, pepper, orange zest, and garlic.
Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
To make the yogurt sauce, simply fold together the ingredients together in a bowl.
Serve the soup hot and add a spoonful of the yogurt sauce on top.
Enjoy!
Soup recipe adapted from Fine Cooking
Yogurt Sauce recipe adapted from New York Times
Ingredients
TOMATO SOUP
1 tablespoon extra-virgin olive oil
3 medium onions, thinly sliced
salt and pepper to taste
Zest from 1 large orange, peeled off in wide strips
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon red pepper flakes
2 bay leaves
1/3 cup basil tightly packed (or 2 tablespoons dried basil)
1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
One 28oz can and one 14oz can whole tomatoes
8 cups vegetable broth
BASIL YOGURT SAUCE
2 cups plain yogurt
1 clove garlic, minced
4 scallions, thinly sliced
1/2 cup tightly packed fresh basil leaves, thinly sliced
Directions
In a large, heavy pot heat oil over medium-low heat.
Add the onion, salt, pepper, orange zest, and garlic.
Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
To make the yogurt sauce, simply fold together the ingredients together in a bowl.
Serve the soup hot and add a spoonful of the yogurt sauce on top.
Enjoy!
Soup recipe adapted from Fine Cooking
Yogurt Sauce recipe adapted from New York Times
Source: 12Tomatoes