Fresh Tomato Orange Soup
Photo by: Steven Mark Needham
To achieve the smoothest tomato soup, pour it through a strainer once it has been pureed and then
finish off the recipe.
ingredients: Add all to shopping list
4 pounds ripe plum tomatoes
2 tablespoons olive oil
1 large onion, chopped
3 tablespoons minced garlic
2 tablespoons tomato paste
1 teaspoon sugar
1/2 cup orange juice
4 cups vegetable or chicken broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
2 tablespoons chopped flat-leaf parsley
Zest of 1 orange
2 tablespoons olive oil
1 large onion, chopped
3 tablespoons minced garlic
2 tablespoons tomato paste
1 teaspoon sugar
1/2 cup orange juice
4 cups vegetable or chicken broth
1/8 teaspoon ground cloves
Salt and pepper, to taste
2 tablespoons chopped flat-leaf parsley
Zest of 1 orange
At a glance:
Servings: 6
Active Time: 20 min.
Total Time: 2 hours 30 min (includes baking time)
Key Tags:
directions:
1. Preheat the oven to 250°F. Line 2 baking pans with foil and oil lightly. Cut the tomatoes in 3 thick slices crosswise and arrange on the pans. Bake for 2 hours.
2. Place the oil in large pot over low heat. Add the onion and cook, stirring occasionally, for 10 minutes, adding 1 tablespoon garlic in the last 3 minutes. Add the baked tomatoes, tomato paste, sugar, orange juice, broth, cloves, salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until soup has thickened slightly, 15 to 20 minutes. Cool, then puree in a food processor. Strain, then chill. Combine the remaining garlic, the parsley and orange zest; sprinkle atop the soup and serve.
KITCHEN COUNTER:
Serves 6. Per serving: 150 calories, 24g carbohydrate, 5g protein, 6g fat, no cholesterol.
