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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
  • Total Time
    Prep: 30 min. Cook: 1 hour
  • Makes
    6 servings


  • 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


  • 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 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.

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  • gremaux
    Aug 3, 2020


  • Brent
    Sep 17, 2019

    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).

  • sgronholz
    Oct 31, 2018

    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!

  • ncdorothy
    Oct 15, 2018

    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.

  • cast_iron_king
    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!