This tomato orange soup is a refreshing twist on normal tomato soup. Adding orange juice and some jalapeno makes a really flavorful soup, perfect for summertime!
Author: Gravel & Dine
Recipe type: Soup
Serves: 6
Ingredients
3 pounds tomatoes (I used 12 romas)
2 medium onions, chopped
3 garlic cloves, chopped
3 cups chicken broth (I used low sodium)
1 cup orange juice (about 2 oranges)
1 jalapeno, diced
2 T tomato paste
4 t grated orange peel
1 T butter
1 T cilantro
1 T honey
salt
olive oil
Instructions
Cut the tomatoes in half, brush with olive oil and roast in a 450 degree oven for 45 minutes. Remove the skins after they are roasted.
Saute the onions in a large stock pot, then add garlic and cook for 1 more minute.
Add broth, orange juice, jalapeno, tomato paste, and roasted tomatoes to the pot. Bring to boil.
Stir in orange peel, butter, cilantro, honey, and salt
Use an immersion blender to process everything to a consistency that you like.
Serve and enjoy!
Recipe by Gravel & Dine at https://gravelanddine.com/summertime-tomato-and-orange-soup/