Tomato-Orange Soup

A silky roasted-tomato soup brightened with fresh orange juice and zest, a touch of honey and cilantro.

Ingredients

3 паунда/lb (≈12 средни/medium)	tomatoes, halved
2 с.л./tbsp	canola oil, divided
2 средни/medium	onions, chopped
2 скилидки/cloves	garlic, minced
3 чаши/cups	reduced-sodium chicken broth
1 чаша/cup	orange juice
2 с.л./tbsp	tomato paste
4 ч.л./tsp	grated orange zest
1 с.л./tbsp	butter
1 с.л./tbsp	minced fresh cilantro
1 с.л./tbsp	honey
1/4 ч.л./tsp	salt

Preheat the oven to 450°F (230°C). Place the tomatoes cut-side down in a 15x10x1-in. baking pan; brush the tops with 1 tablespoon of the oil. Roast for 20-25 minutes, or until the skins are blistered and charred. Remove and discard the skins.
In a 6-qt. stockpot, heat the remaining oil over medium-high heat. Add the onions and cook, stirring, until tender. Add the garlic and cook 1 minute longer. Stir in the broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes.
Stir in the orange zest, butter, cilantro, honey and salt. Remove from the heat and cool slightly. Process the soup in batches in a blender until smooth. Return it to the pot and heat through.