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
THE BEST EVER TOMATO SOUP
Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g 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-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.
SPICED TOMATO SOUP
Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
- Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 16.4 g, Fat 15.9 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 6.2 g, Sodium 574.5 mg, Sugar 8.9 g
RUSTIC TOMATO SOUP WITH TOASTED CUMIN AND MINI RAJAS
Provided by Selma Brown Morrow
Categories Soup/Stew Onion Tomato Appetizer Hanukkah Low Cal High Fiber Bell Pepper Deep-Fry Tortillas Cumin Chile Pepper Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For soup:
- Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes. Pour seeds onto plate; cool. Grind finely in spice mill. DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
- Heat oil in large pot over medium heat. Add onions. Cover and cook until tender but not brown, stirring often, about 8 minutes. Remove from heat. Using garlic press, squeeze in garlic. Add achiote and allspice. Stir over low heat 1 minute. Add tomatoes with juice, broth, and guajillo chile. Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
- Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain). Return to same pot. Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
- For rajas:
- Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch. Heat oil over medium heat 4 minutes. Fry half of tortilla strips until just golden. Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly). Repeat with remaining strips.
- Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat. Add mini peppers. Toss until tender, about 2 minutes. Sprinkle with salt and freshly ground black pepper. DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
- Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
- A paste made from achiote seeds; sold at Latin markets.
- ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.
GOURMET TOMATO AND ORANGE SOUP
A soup that really perks up the taste buds. An ideal starter to literally wet the appetite. As usual, the use of quality fresh ingredients produces the best quality product. Ideally, use fresh vine-ripened tomatoes and sun-ripened oranges. Store bought or canned/bottled can also be used in a pinch but the taste slides down the scale accordingly. Do not exceed the quantities of onion, potato or carrot as this will overpower the soup. The tomato and orange flavours should be primary and the other veges function only to provide a "body enhancer".
Provided by GT in SA
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, deseed and chop tomatoes.
- Sautee onion, potato and carrot in 1/2 cup water until soft.
- Add chopped tomatoes, bring to a slow boil and cook for no more than 2min.
- Turn off heat and blend mixture with hand-held blender.
- Adjust seasoning with salt and pepper to taste, mix in orange juice and serve immediately.
Nutrition Facts : Calories 130.1, Fat 1.2, SaturatedFat 0.3, Sodium 34.9, Carbohydrate 28.8, Fiber 7.1, Sugar 18.6, Protein 5.4
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.
CUMIN ORANGE TOMATO SAUCE
This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 35m
Yield One and one-quarter cups
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Place tomatoes on a lightly oiled baking sheet, skin side up. Brush with olive oil. Sprinkle cumin seeds over tomatoes. Roast until tomatoes are very soft, about 25 minutes.
- Place roasted tomatoes with orange zest, saffron and salt in a blender. Process until smooth. Taste and adjust seasoning.
Nutrition Facts : @context http, Calories 57, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 2 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 467 milligrams, Sugar 5 grams
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