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Tomato And Orange Soup

TOMATO AND ORANGE SOUP (Marguerite Patten recipe image
This elegant Tomato and Orange Soup combines the bright acidity of fresh orange juice and zest with the rich sweetness of ripe tomatoes. Infused with bay leaf and softened onions, it offers a complex flavor profile that is both refreshing and warming. The addition of flour creates a silky, slightly thickened consistency, while a touch of cream (optional) adds luxurious depth. Perfect for a light lunch or an appetizer course, this soup bridges the gap between savory and sweet. It&# 226;ÂÂs an ideal dish for showcasing seasonal produce and works beautifully as part of a sophisticated yet simple menu.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 2270.9
Description
This elegant Tomato and Orange Soup combines the bright acidity of fresh orange juice and zest with the rich sweetness of ripe tomatoes. Infused with bay leaf and softened onions, it offers a complex flavor profile that is both refreshing and warming. The addition of flour creates a silky, slightly thickened consistency, while a touch of cream (optional) adds luxurious depth. Perfect for a light lunch or an appetizer course, this soup bridges the gap between savory and sweet. It&# 226;ÂÂs an ideal dish for showcasing seasonal produce and works beautifully as part of a sophisticated yet simple menu.
Ingredients
  • 1 1/2 lbs Tomatoes, skinned
  • 1 Onion, peeled
  • 1 Carrot, peeled
  • 35 fl Chicken stock or water witb
  • 1 Chicken Stock cube
  • 1 Bay Leaf
Directions
  1. 1
    Chop the onion and carrot finely.
  2. 2
    Melt the margarine in a saucepan over medium heat.
  3. 3
    Add the chopped onion and carrot to the pan and cook gently until softened, about 5 minutes.
  4. 4
    Stir in the flour and cook for 1 minute to remove the raw flour taste.
  5. 5
    Gradually add the chicken stock or water, stirring constantly to prevent lumps.
  6. 6
    Add the skinned tomatoes, bay leaf, salt, and black pepper.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until vegetables are tender.
  8. 8
    Remove the bay leaf.
  9. 9
    Blend the soup until smooth using a hand blender or standard blender.
  10. 10
    Stir in the orange juice, grated orange rind, and grated lemon rind.
  11. 11
    Heat through gently without boiling.
  12. 12
    Stir in single cream if using, just before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2270.9kcal
% Daily Value *
Total Fat 110.4g170%
Saturated Fat 30.0g150%
Cholesterol 801.0mg267%
Sodium 768.0mg32%
Total Carbohydrate 28.1g10%
Dietary Fiber 9.3g38%
Sugars 5.7g
Protein 246.7g494%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists "Salt and black pepper" and specific quantities for margarine, flour, orange juice, and cream in the directions rather than the ingredients list. Ensure you measure 1 1/2 oz margarine, 1 1/2 oz flour, 5 fl oz orange juice, and optional single cream.

For best flavor, use fresh oranges and lemons for the zest. Avoid using pre-grated zest if possible, as it lacks the essential oils.

If you prefer a smoother texture, pass the blended soup through a fine-mesh sieve before adding the orange juice and zest.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; avoid boiling to prevent the cream from curdling.

This soup can be made vegetarian by using vegetable stock instead of chicken stock.

Keywords: tomato soup, orange zest, citrus soup, marguerite patten, vintage recipe, vegetarian soup, bay leaf, chicken stock, creamy soup, appetizer, light lunch, herbal notes, velvety texture, seasonal produce, comfort food, easy soup, classic british, flour thickener, single cream, lemon rind
Read it online: https://www.chefs-mate.com/recipe/tomato-and-orange-soup-marguerite-patten/