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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon butter
- 1 cup orange juice
- 1 tablespoon honey
- 2 medium onions chopped
- 2 tablespoons canola oil divided
- 3 cups reduced-sodium chicken broth
- 1 tablespoon minced fresh cilantro
- 4 teaspoons grated orange zest
- 3 pounds tomatoes (about 12 medium) halved
- Carbohydrate 11.3335315323308 g
- Cholesterol 5.08385416884683 mg
- Fat 6.73732493145627 g
- Fiber 1.09639237843763 g
- Protein 2.66976666680631 g
- Saturated Fat 1.59035472275049 g
- Serving Size 1 1 servings. (441g)
- Sodium 298.331013890684 mg
- Sugar 10.2371391538932 g
- Trans Fat 0.253307013989829 g
- Calories 113 calories
Preheat oven to 450degrees. 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.
