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
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
GRETCHEN'S TOMATO ORANGE SOUP
Tomato soup was a childhood favorite for chef Gretchen Allison of Ducksoup Inn. At the start of her career, learning to make good soup opened the door to a whole new palette of flavors.
Provided by Duck Soup
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
- Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
- Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
- Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
- Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
- Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.2 g, Cholesterol 52 mg, Fat 17.6 g, Fiber 4.6 g, Protein 4.8 g, SaturatedFat 10.5 g, Sodium 1230.5 mg, Sugar 5.5 g
ORANGE-BASIL TOMATO SOUP
This is adapted from a sweet, rich soup from a Trinidad seafood recipe, this is the vegetarian version.
Provided by morgainegeiser
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
- Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
- Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
- Stir in orange juice, sugar, salt and pepper into soup. Heat through.
- Serve hot or cold.
Nutrition Facts : Calories 101.3, Fat 1.7, SaturatedFat 0.3, Sodium 302.1, Carbohydrate 21.1, Fiber 3.1, Sugar 14.4, Protein 2.6
TOMATO AND ORANGE SOUP
Provided by Suzanne Hamlin
Categories weekday, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
- In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
- To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.
CREAMY TOMATO SOUP
A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish
Provided by Sarah Cook
Categories Lunch, Soup
Time 1h15m
Yield Serves 6 adults and 6 kids
Number Of Ingredients 13
Steps:
- Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
- Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
- To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).
Nutrition Facts : Calories 180 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
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