- 1/4 cup olive oil
- 2 large yellow onions, diced
- 1 tablespoon finely grated orange zest
- 18 ripe Roma tomatoes, quartered (Our tomatoes are larger then romas, so adjust accordingly.
- Heavy cream
- Salt and pepper to taste
- Fresh basil leaves or whatever other herbs you would like (parsley, thyme, oregano, chives)
Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes have broken down and rendered much of their liquid. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.