3 pounds medium tomatoes, rinsed and halved
2 tablespoons canola oil, divided
1 medium onion, chopped
2 garlic cloves, minced
3 cups reduced-sodiium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange peel
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt
Preheat oven to 450 degrees. Place tomatoes on a 15x10x1-inch baking sheet, cut side down. Brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins.
In a 6-quart stockpot heat remaining oil over medium-high heat. Add onions and cook and stir until tender. Add garlic and cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes. Bring to a boil, then reduce heat and simmer, uncovered, for 45 minutes.
Stir in remaining ingredients. Remove from heat, cool slightly. Process soup in batches in a blender. Return to pot and heat thoroughly.
Makes 6 servings.