Orange-Basil Tomato Soup

This is adapted from a sweet, rich soup from a Trinidad seafood recipe, this is the vegetarian version.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 1  cup  chopped onion
• 2  garlic cloves, crushed
• 6  medium  ripe tomatoes, peeled and chopped
• 2  teaspoons dried basil
• 1  cup  orange juice
• 2 1⁄2 teaspoons sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
2. Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
3. Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
4. Stir in orange juice, sugar, salt and pepper into soup. Heat through.
5. Serve hot or cold.