TMB studio
Tomato-Orange Soup
TOTAL TIME: Prep: 30 min. Cook: 1 hour
YIELD: 6 servings.
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland
Ingredients
-
3 pounds tomatoes (about 12 medium), halved
-
2 tablespoons canola oil, divided
-
2 medium onions, chopped
-
2 garlic cloves, minced
-
3 cups reduced-sodium chicken broth
-
1 cup orange juice
-
2 tablespoons tomato paste
-
4 teaspoons grated orange zest
-
1 tablespoon butter
-
1 tablespoon minced fresh cilantro
-
1 tablespoon honey
-
1/4 teaspoon salt
Directions
-
1.
Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins.
-
2.
In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes.
-
3.
Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.
Nutrition Facts
1 cup: 160 calories, 7g fat (2g saturated fat), 5mg cholesterol, 419mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 starch.
© 2024 RDA Enthusiast Brands, LLC