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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
  • Total Time
    Prep: 30 min. Cook: 1 hour
  • Makes
    6 servings

Ingredients

  • 3 pounds tomatoes (about 12 medium), halved
  • 2 tablespoons canola oil, divided
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1 cup orange juice
  • 2 tablespoons tomato paste
  • 4 teaspoons grated orange zest
  • 1 tablespoon butter
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Directions

  • 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
1 cup: 160 calories, 7g fat (2g saturated fat), 5mg cholesterol, 419mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 starch.

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