Florida Tomato Orange Soup

Cut 3 3/4 lbs. tomatoes in large dice; cut remaining 1 lb. in small dice; set aside.

In a large saucepan, over medium heat, melt butter. Add onions and garlic, cook until tender but not browned. Stir in flour; cook for 2 minutes longer.

Stir in large-dice tomatoes, stock and orange juice. Bring mixture to a boil; reduce heat and simmer until tomatoes are very soft, about 15 minutes.

Remove saucepan from heat. Using an immersion blender, blend soup until smooth.

Stir in small-dice tomatoes and sugar. Season to taste with salt, black pepper and hot pepper sauce. Return to heat and simmer to blend flavors, about 5 minutes. Serve garnished with thinly sliced orange and a basil leaf, if desired.