Tomato and Orange Soup

• 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
• 1 tablespoon unsalted butter
• 1/2 cup minced onion
• 1 cup chicken or vegetable stock
• 3/4 cup fresh orange juice
• 2 tablespoons thinly sliced mint or basil leaves
• Salt and freshly ground black pepper
• thin orange slices, halved cherry tomatoes, sprigs of mint or basil

1. If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
2. In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices.
3. Cook over medium heat for 2 minutes.
4. Add the stock, cover and simmer gently for 15 minutes.
5. Remove from heat, and puree in a food processor or put through a food mill.
6. Stir in the orange juice and mint or basil.
7. Season to taste with salt and pepper.
8. Cover, and chill 3 hours or overnight.
9. To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.

tomatoes, unsalted butter, onion, chicken, orange juice, mint, salt, thin orange slices

Taken from cooking.nytimes.com/recipes/6876 (may not work)