VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forTomato-Orange Soup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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!"