Tomato Soup with Basil Yogurt Sauce

By sklesley

Ingredients

• 1 tbsp. olive oil
• 3 medium onions, thinly sliced
• Salt and pepper to taste
• Zest from one large orange, peeled off in wide strips
• 6 cloves garlic, minced
• 2 tsp. cumin
• 1 tsp. red pepper flakes
• 2 bay leaves
• 1/3 cup basil leaves (tightly packed) or 2 tbsp. dried basil
• 2 tbsp. dried marjoram
• 1 28 oz. and 1 14 oz. can whole tomatoes
• 8 cups vegetable broth
• Basil-Yogurt Sauce
• 2 cups plain yogurt
• 1 clove garlic, minced
• 4 scallions, thinly sliced
• 1/2 cup packed basil leaves, thinly sliced

Preparation

Step 1

In a large heavy pot, heat oil on medium-low. Add onion, salt, and pepper, orange zest, and garlic. Cover and cook 20 minutes, stirring occasionally. Stir in cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes. Add tomatoes, and the liquid, bay leaves, and broth. Bring to a simmer, and cook for 20 minutes. Let soup cool slightly, then take out orange peel and bay leaves. Puree in a blender or food processor. To make yogurt sauce, fold ingredients together in a bowl. Serve soup hot with a spoonful of yogurt sauce on top.