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
ORANGE-SCENTED CHILLED TOMATO SOUP
Provided by Giada De Laurentiis
Categories appetizer
Time 3h30m
Yield 4 servings (about 5 1/2 cups)
Number Of Ingredients 13
Steps:
- For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
- Using an immersion blender or food processor, puree the soup until smooth. Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.
- For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.
- Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.
- When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC
I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a nonreactive soup pot, heat oil over medium-low heat and add onion.
- Stir and saute for a minute or two.
- Cover, lower heat and sweat onions for about 3 minutes.
- Add tomatoes and stock to the pot, stir and increase heat to medium.
- Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
- Add the oregano, stir well, cover and cook until soup comes to a simmer.
- Simmer gently for 5 to 10 minutes.
- Season with salt and pepper.
- In a blender in small batches, blend the soup.
- Return the blended soup to the pot.
- Put the last ladle or two of soup into the blender, add cream and blend.
- Then add the cream mixture to the soup pot and stir to blend.
- Heat over low heat until the soup is heated through.
- Taste for seasoning.
- Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
- Serve hot.
- Do not allow the soup to boil or it may separate.
- ROASTING GARLIC:.
- To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
- Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.
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