Tomato Soup

There is nothing I love more on a winter night than a bowl of soup. Tomato with a grilled cheese is my favorite. Matt used to hate tomatoes & he even loves this. I top my soup with a little Parmesan.

1/4 cup olive oil

2 large yellow onions, diced

1 tablespoon finely grated orange zest

18 ripe Roma tomatoes, quartered

fat free cream

Salt and pepper to taste

Fresh basil leaves

Using a saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20 minutes or until the tomatoes are soft.
Puree soup in batches using either a food processor or blender. (I actually prefer to use my blender, it has a pour spout) Then strain the mixture through medium mesh sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.