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.
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Average Rating:
gremaux
Aug 3, 2020
EXCELLENT
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!
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!