Orange Basil Tomato Soup

Enjoy a bowl of Orange Basil Tomato Soup any time of year. This delicious vibrant tomato soup, with a hint of orange, is amazing served with grilled cheese sandwiches. Garnish with a side of Crème fraîche, bacon, and chives!

Who knew orange and tomato were such a good pair? Whenever I serve this Orange Basil Tomato Soup, guests always ask for the recipe and I tell them how easy it is. It’s the perfect end-of-summer or early fall soup to serve, with late-garden tomatoes. And the topping are out of this world.

Orange Basil Tomato Soup

I also love how this tomato soup has a great scent of orange while it’s simmering on the stove. And tomatoes soup and grilled cheese seem to go hand-in-hand. I’ve even made this soup (doubled the recipe) and kept warm in my crock pot for a Sunday soup dinner! YUM!

This Tomato soup recipe is not only the richest, creamiest tomato soup you’ve ever tried, but it’ll be on your table in less than an hour.

Why I love this recipe

• Our family gives this recipe 5 stars!
• It’s a great company soup, and delicious served with grilled cheese.
• It’s the perfect comfort food for chilly days.

Gather these ingredients

• Unsalted butter
• Garlic
• Yellow onion
• Carrots
• Tomato paste
• Vegetable stock
• Fresh basil
• Oranges: orange zest + juice
• Heavy cream
• Whole, peeled tomatoes in juice
• Kosher salt
• Ground black pepper

To garnish:

• Crème fraîche
• Bacon
• Chives

How to make Orange Basil Tomato Soup

1. Heat butter in a large saucepan over medium-low heat. When oil is hot, add onion, garlic, and carrots. Cook for about 10 minutes, or until onions are translucent and carrots are soft.
2. Add in tomato paste and cook for 7 minutes, stirring occasionally.
3. Add in the stock, orange juice and zest, crushed tomatoes, basil, and salt and pepper to taste.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. When liquid has reduced, transfer to a blender and puree, or use a hand blender to puree. When soup is smooth, fold in the heavy cream. Stir well.
6. Keep warm on the stove and serve!

Tips and substitutions:

• Start with a big pot (we love LeCreuset), which honestly makes the soup taste better :)
• It’s always better with fresh heirloom tomatoes, but you can use any variety of tomatoes.
• Use chicken stock if you prefer.
• Double the recipe for a soup night.
• Dish it up into your favorite bowls, garnish, and serve!

How do you serve Tomato Basil Orange soup?

To serve, garnish with chives, bacon, and fresh croutons. Serve with a big greeen salad and hot garlic bread. It’s the ultimate early fall lunch or dinner!

Fall time is a beautiful season for hosting. It’s a wonderful time to invite people into our homes for cozy, casual meals.

It’s a season very sweet to our souls. A wonderful time to get to know a new family & serve soup!

More soup recipes you may want to try while you are here:

• Smoked Tomato Bacon Soup
• Creamy Butternut Squash Soup
• Mexican Soup
• Turkey Lasagna Soup
• Tomato soup loaded with tiny Acini di Pepe pasta

3.83 stars (23 reviews)

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Get the Recipe:

Orange Basil Tomato Soup

Enjoy a bowl of Orange Basil Tomato Soup, delicious served with grilled cheese sandwiches. Serve with Crème fraîche, bacon, chives!

Prep Time: 20 minutes mins

Cook Time: 37 minutes mins

Total Time: 57 minutes mins

Yield: 6

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Ingredients

 

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• 4 Tbsp. unsalted butter
• 3-4 cloves garlic, finely chopped
• 1 medium yellow onion, finely chopped
• 2 medium carrots, finely chopped
• 4 Tbsp. tomato paste
• 2 cups vegetable stock
• 1 heaping cup basil, roughly chopped
• 2 tsp orange zest
• 2 Tbsp. orange juice
• ¼ cup heavy cream
• 1 28 oz can whole, peeled tomatoes in juice, crushed with hands or potato masher
• 1 ½ tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste

To garnish the soup:

• Crème fraîche
• Bacon
• Chives

Instructions

 

• Heat butter in a large saucepan over medium-low heat. When oil is hot, add onion, garlic, and carrots. Cook for about 10 minutes, or until onions are translucent and carrots are soft.
• Add in tomato paste and cook for 7 minutes, stirring occasionally. Add in the stock, orange juice and zest, crushed tomatoes, basil, and salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer for 30 minutes. When liquid has reduced, transfer to a blender and puree, or use a hand blender to puree. When soup is smooth, fold in the heavy cream. Keep warm on the stove.
• To serve, garnish with chives, bacon, and fresh croutons.

Notes

Originally posted Sept. 2019.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

Calories: 138kcal, Carbohydrates: 8g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 32mg, Sodium: 992mg, Potassium: 226mg, Fiber: 1g, Sugar: 4g, Vitamin A: 4125IU, Vitamin C: 9mg, Calcium: 30mg, Iron: 0.5mg

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