Best Orange Scented Chilled Tomato Soup Recipes

Orange-Scented Chilled Tomato Soup image

Provided by Giada De Laurentiis

Time 3h30m

Yield 4 servings (about 5 1/2 cups)

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 medium carrots, diced into 1/4-inch pieces
2 large shallots, minced
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
2 cups orange juice
1/2 cup chopped fresh basil
1 tablespoon maple syrup
2 teaspoons tomato paste
One 28-ounce can diced tomatoes
1/2 cup plain full-fat Greek yogurt
2 teaspoons maple syrup
Zest of 1/2 small orange

Steps:

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Orange-scented chilled tomato soup Recipe image

Provided by GuidingVegan

Number Of Ingredients 15

Soup
3 tablespoons extra-virgin olive oil
2 medium carrots, diced into 1/4-inch pieces
2 large shallots, minced
Kosher salt and freshly ground pepper
2 cups veggie broth
2 cups orange juice
1/2 cup chopped fresh basil
1 tablespoon maple syrup
2 teaspoons tomato paste
One 28-ounce can diced tomatoes
Yogurt Topping
1/2 cup plain vegan yogurt
2 teaspoons maple syrup
Zest of 1/2 small orange

Steps:

Soup In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper. Yogurt Topping In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth. Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.