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Tomato & Orange Soup

Tomato & Orange Soup (Marguerite Patten recipe image
This unique soup combines the earthy sweetness of ripe tomatoes with the bright acidity of fresh orange juice and zest. It creates a surprisingly harmonious flavor profile that is both refreshing and comforting. The velvety texture, achieved by simmering and blending, makes it an elegant starter or light lunch. Perfect for spring or early summer, this dish highlights seasonal produce. It is simple to prepare yet sophisticated enough for dinner parties. The hint of bay leaf adds depth, while optional cream lends richness. A delightful twist on traditional tomato soups that showcases the versatility of citrus in savory cooking.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2270.9
Description
This unique soup combines the earthy sweetness of ripe tomatoes with the bright acidity of fresh orange juice and zest. It creates a surprisingly harmonious flavor profile that is both refreshing and comforting. The velvety texture, achieved by simmering and blending, makes it an elegant starter or light lunch. Perfect for spring or early summer, this dish highlights seasonal produce. It is simple to prepare yet sophisticated enough for dinner parties. The hint of bay leaf adds depth, while optional cream lends richness. A delightful twist on traditional tomato soups that showcases the versatility of citrus in savory cooking.
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
    Finely chop the onion and carrot.
  2. 2
    Heat margarine in a large saucepan over medium heat.
  3. 3
    Add the chopped onion and carrot to the pan and saut&# 195;© 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 whisk in the chicken stock or water and dissolve the stock cube.
  6. 6
    Add the skinned tomatoes, bay leaf, salt, and pepper.
  7. 7
    Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes until vegetables are tender.
  8. 8
    Remove the bay leaf.
  9. 9
    Blend the soup until smooth using an immersion blender or countertop blender.
  10. 10
    Stir in the orange juice, grated orange rind, and grated lemon rind.
  11. 11
    Return to low heat and warm through for 2 minutes.
  12. 12
    Stir in single cream if using, and adjust seasoning to taste.
  13. 13
    Serve immediately.

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

Use ripe, flavorful tomatoes for the best result. If fresh tomatoes are out of season, high-quality canned whole tomatoes can be used; simply drain them before adding to the soup.

For a dairy-free version, omit the cream or substitute with coconut cream or a plant-based alternative.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of stock or water if the soup has thickened too much.

The "witb" in the original ingredient list likely referred to "with" or was a typo for water/stock; standard chicken stock is recommended for best flavor.

Keywords: tomato, orange, soup, citrus, vegetable, homemade, healthy, starter, lunch, blended, simmered, flavorful, easy, quick, comfort food, seasonal, spring, summer, gluten free
Read it online: https://www.chefs-mate.com/recipe/tomato-orange-soup-marguerite-patten/