Tomato-Orange Soup Recipe

5 1 1
Tomato-Orange Soup Recipe
Tomato-Orange Soup Recipe photo by Taste of Home
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Tomato-Orange Soup Recipe

Read Reviews
5 1 1
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour

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 peel
  • 1 tablespoon butter
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Directions

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.
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.
Stir in orange peel, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through. Yield: 6 servings.
Originally published as Tomato-Orange Soup in Taste of Home June/July 2015

Nutritional 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.

  • 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 peel
  • 1 tablespoon butter
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  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 peel, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through. Yield: 6 servings.
Originally published as Tomato-Orange Soup in Taste of Home June/July 2015

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cast_iron_king User ID: 1236761 235174
Reviewed Oct. 18, 2015

"What an intriguing combination of flavors! I halved the recipe and omitted the cilantro and used chopped parsley instead. Finished soup was delicious!"

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