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ORANGE TOMATO BASIL SOUP Recipe

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This recipe for ORANGE TOMATO BASIL SOUP is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3rd. cup olive oil
1 1/2 small, white or yellow onion, diced
6 cloves garlic, mashed, and then diced
3 8 1/2 ounce cans of crushed tomatoes
1 cup dry white wine
1 cup fresh-squeezed orange juice (no pulp)
salt and white pepper to taste
1 1/2 Tbs. dried basil, or 1 small to medium-size bunches of fresh basil without stems, diced
1 stick of butter
2 pints of heavy whipping cream
1/4th. cup Pernod

Cooking Method:

Warm olive oil and butter over medium heat watching to adjust the temperature so the butter does not brown. Add the onions and garlic and saute until the onions are translucent. Be careful not to burn the garlic. Add the tomatoes. Cook on slow heat so as to infuse the three flavors for approximately 20 minutes lowering the heat as needed. Add the wine,orange juice, salt and pepper, and the basil. Let simmer for an additional 20 minutes, lowering the heat as needed. Take time to smell the flavors blending. Take the soup off the heat, and in about 15 minutes, when the temperature has cooled, add the whipping cream. Blend everything together. Let the soup rest for approximately 20 minutes to allow the flavors to come together. Warm the soup over low heat just before boiling. Serve with a garnish of fresh basil in the center of each soup bowl if desired. Enjoy!
Directions:
Directions:
Directions are listed above.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
25 to 30 minutes
Personal Notes:
Personal Notes:
This is a recipe I learned from a friend who grew up in Aruba. It was a Sunday regular dish cooked by his grandmother. It's delightful and can be served chilled with a dollop of sour cream in the summer if you wish.

 

 

 

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