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
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
ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK
Got this recipe from our local paper, many years ago. It is quick and good, another family favorite. Can be made with bottled pre-squeezed orange juice, but fresh orange juice is better.
Provided by Grannydragon
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter, in soup pot until transparent.
- Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
- Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
- Add orange juice and cream, heat through and serve, hot.
ELEPHANT DELI TOMATO-ORANGE SOUP
Steps:
- Melt butter in 3 qt saucepan. Add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree with immersion blender. Stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add ceam and heat gently, stirring constantly. Adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.
ELEPHANT'S TOMATO ORANGE SOUP
Steps:
- In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree in a food processor or blender; strain through a sieve or food mill. Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve. At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.
TOMATO ORANGE SOUP
A lightened up version of one of my absolute favorite soups. Courtesy of Elephant's Deli in Portland, OR.
Provided by VNess
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, melt butter; add onion and sauté until translucent.
- Add tomatoes, salt, pepper, baking soda, and thyme.
- Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
- Puree in a food processor or blender; strain through a sieve or food mill.
- Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
- Comments:.
- If you can't find unsalted tomatoes, withhold salt until final tasting and adjust as preferred.
Nutrition Facts : Calories 189.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 24.2, Sodium 1000, Carbohydrate 24.7, Fiber 3.3, Sugar 17.1, Protein 4.7
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