Tomato orange soup

    1 hour 5 min

    Tomato and orange sounds like a strange combination, but it actually really tastes wonderful together.

    17 people made this

    Serves: 8 

    • 900g (2 lb) tomatoes, diced
    • 1 carrot, sliced
    • 1 bay leaf
    • salt and freshly ground black pepper, to taste
    • 1.2L (2 pt) vegetable stock
    • 3 to 4 tablespoons plain flour
    • sugar to taste
    • 1 onion, sliced
    • 1 strip lemon rind
    • 6 black peppercorns
    • 40g (1 1/2 oz) butter
    • zest and juice of 1/2 orange
    • 150ml (1/4 pt) single cream

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Put tomatoes, onion, carrot, lemon rind, bay leaf, peppercorns and a good pinch of salt into a large pan. Bring to the boil and reduce liquid by a quarter by simmering. Add stock to tomato mixture, cover and simmer until tomatoes are pulpy, about 30 minutes. Rub through a sieve or liquidise with a blender.
    2. Melt butter in pan, stir in flour. Pour tomato mixture in, blend and bring to the boil. Add orange juice to soup. Adjust seasoning, adding salt, pepper and sugar to taste. Stir in cream at last minute, followed by orange zest. Serve at once.

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