Tomato-Orange Soup
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
Reviews
EXCELLENT
This recipe also works very well with a 105 ounce can of crushed tomatoes in tomato purée from Sams club. Increase the Orange, zest, and stock and it is delicious! Also great served chilled (how I had it for the first time at Annie’s Restaurant, they called it Red River Soup).
This soup is delicious! I made a batch using my homegrown tomatoes and put two pint jars in the freezer. My husband and I enjoyed the remainder for lunch; however, the soup is so good that I don't think those two jars will be in the freezer for very long!
A bit hit at a soup supper fundraiser! I was asked for the recipe many times. Since tomato season has come and gone, my only substitution was to use 2 28 oz can diced tomatoes instead of the fresh roasted ones. I love that this recipe is light on the dairy, unlike so many other tomato soup recipes.
What an intriguing combination of flavors! I halved the recipe and omitted the cilantro and used chopped parsley instead. Finished soup was delicious!