Not Your Mom's Tomato Soup
This tomato soup is punched up with orange zest, cumin, and red pepper flakes. It goes well with a rustic loaf of bread.
1 tablespoon olive oil
3 cups onions, roughly chopped
1 tablespoon orange zest
2 tablespoons minced garlic
1 tablespoon cumin
1 teaspoon dry basil
1 teaspoon crushed red chili flakes
5# stewed canned tomatoes
1 1/2 lbs. crushed tomatoes canned
1 1/2 lbs. tomato paste
1/2 gallon vegetable stock
Heat oil in a large stock pot over medium heat. Add onion, orange zest and garlic and saute for 5 minutes or until the onions are translucent. Add all dry seasonings and saute for anther minute. Add vegetable stock and all tomato products. Reduce heat to a simmer and cook for 30 minutes.
Remove from heat and let cool. Once soup has cooled, puree in a blender until smooth (or use a stick blender in stock pot, being careful not to splash hot soup). Return to heat and cook for another 10 minutes over a low heat.
Servers 12 - 14
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