Tomato and orange soup

    25 min

    This bright and tangy soup is a great twist on the "regular" tomato soup. Don't worry, it still goes great with a cheese toastie!


    Dorset, England, UK
    4 people made this

    Serves: 4 

    • 60g (2 oz) butter
    • 1 onion, finely chopped
    • 30g (1 oz) cornflour
    • 1 (400g) tin tomatoes
    • 600ml (1 pt) chicken stock
    • 1 orange, zested and juiced
    • 1/2 teaspoon Tabasco® sauce
    • 1 pinch oregano
    • 150ml (1/4 pt) single cream
    • salt and pepper, to taste

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Melt the butter in a saucepan over medium heat. Add the onions and cook and stir until tender, about 5 minutes. Mix the cornflour in a little cold water until dissolved, then add to the saucepan along with the tomatoes and stock, stirring until well mixed.
    2. Mix in orange zest, juice, Tabasco® and oregano. Simmer, covered, for 10 minutes. Blend in a food processor, or using a handheld liquidiser, until smooth. Stir in the cream then season with salt and pepper to taste. Ladle into warmed bowls and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)