Tomato & Orange Soup
Submitted by Rod
Creamy tomato and orange soup with fresh tomatoes, orange juice, orange zest and a swirl of cream. A British-style soup that’s bright, velvety and full of citrus warmth.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minTomato soup meets orange juice, and the result is far more elegant than it sounds. This British-inspired recipe simmers fresh tomatoes with onion, carrot, chicken stock, orange zest, lemon zest, and a bay leaf until everything is soft enough to puree.
A roux thickens the strained soup just enough to give it body, then fresh orange juice goes in for a burst of citrus that lifts the tomato flavor out of the ordinary.
A swirl of cream right at the end turns the whole thing silky and rich, while softened strips of orange zest on top add a gorgeous pop of color and a gentle bitter note.
Serve it warm on a chilly evening or chilled on a summer afternoon.
Variations
- Serve it unthickened for a lighter version. Just sieve or blend the simmered ingredients, add orange juice, and serve hot or well chilled.
- Skip the cream for a dairy-free option. The soup has plenty of body from the vegetables and roux alone.
Chef Tips
- Blanch the orange zest strips in boiling water for 10 minutes to soften them and remove bitterness before using as garnish.
- Don’t boil after adding cream. Heat gently for just 2 minutes or the cream may curdle and the texture will suffer.
- Fresh tomatoes matter here. The orange amplifies whatever tomato flavor you start with, so use the ripest, most flavorful ones you can find.
Ingredients
Directions
Slice the tomatoes, onion and carrot.
Put into a saucepan with the stock, or water and stock cube, the fruit rinds, bay leaf and a little seasoning.
Cover the pan and simmer gently for 30 minutes.
Remove the bay leaf.
Sieve or liquidise the soup.
Heat the margarine in the saucepan, stir in the flour, then gradually add the soup and the orange juice.
Bring to the boil and stir or whisk until the soup thickens slightly.
Remove from the heat and whisk in the cream then heat for 2 minutes, without boiling.
While cooking the soup put the narrow strips of orange rind into cold water, bring to the boil and simmer for 10 minutes then strain.
Top the soup with the softened rind.
In a microwave: Simmer the tomatoes and other ingredients in the liquid for about 20 minutes.
Use DEFROST after the liquid comes to boiling point.
Variations: Serve as an unthickened soup, simply sieve or liquidise the ingredients add the orange juice and heat or serve well chilled.
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