A Taste of Summer's Bounty - Roasted Tomato and Orange Soup

From the kitchen of One Perfect Bite...There are certain food combinations that were made for each other. Peanut butter without jelly is a pretty shabby offering, and I can't bring myself to serve a plain old American grilled cheese without a side of tomato soup. Some things change with time, others don't. While the sandwich has stayed pretty much the same, the soup has had many incarnations. This is the latest. The local tomato crop has come in and the shelves of our farm stands and green markets are sagging under its weight. Never one to shy away from a bargain, I always end up with more tomatoes than can be eaten out of hand and I'm pressed as they ripen with that age old question, "What's a girl to do?" Soup is a simple solution to the overly exuberant abundance that comes with bargain hunting. Tonight's feature is a different take on tomato soup, but it's a great "go with" for summer meals. Roasted tomatoes form the base of the soup, but it is the addition of fresh orange zest and juice that sets this version apart from others you have tried. If you are looking for ways to use tomatoes and are at all adventurous, do give this recipe a try. The flavors play well off each other and produce a bright soup that I think you will enjoy. Here is how it is made.

Roasted Tomato and Orange Soup...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
3 pounds medium tomatoes (about 12), halved
2 tablespoons olive oil, divided use
2 medium onions, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange peel
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
Salt to taste

Directions:
1) Preheat oven to 450 Degrees F.
2) Place tomatoes in a 15 x 10 x 1-in. baking pan, cut side down. Brush tops with 1 tablespoon oil.
3) Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins.
4) In a large stockpot, heat remaining oil over medium-high heat. Add onions and cook, stirring occasionally, until tender. Add garlic and cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes. Bring mixture to a boil, reduce heat and simmer, uncovered, for 45 minutes.
5) Stir in orange peel, butter, cilantro, and honey. Season with salt to taste. Remove from heat and cool slightly.
6) Puree with an immersion blender or process in batches in a blender until smooth. If soup is too thick, thin with additional stock or milk. Reheat soup. Adjust seasoning to taste and serve hot. Yield: 6 servings.