Ingredients Jump to Instructions ↓

  1. 1 can(s) (35-ounce) imported Italian plum tomatoes with basil , undrained 1 cup(s) vegetable broth , substitute tomato juice 1 small onion , grated 1 tangerine , cut into small chunks (peel included), substitute small navel orange 2 sprig(s) (large) fresh oregano

  2. 2 sprig(s) (large) fresh basil

  3. 2 dried bay leaves

  4. 1 tablespoon(s) extra-virgin olive oil

  5. 2 teaspoon(s) sugar or honey

  6. 1 teaspoon(s) salt

  7. 1/2 teaspoon(s) freshly ground pepper

  8. Julienne basil leaves, tangerine or navel orange zest , for garnish

Instructions Jump to Ingredients ↑

  1. Puree tomatoes with juice and basil from the can in a blender or food processor.

  2. Pour into a large saucepan; stir in remaining ingredients. Bring to a boil; reduce heat to low, and simmer uncovered 15 minutes, stirring once or twice.

  3. Remove from heat; discard tangerine or orange pieces, herb sprigs, and bay leaves with slotted spoon.

  4. Ladle into 4 bowls. Garnish soup with basil and zest.


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