Summertime Tomato and Orange Soup

Orange soup? I don’t think I have ever seen fruit in soup before. This reminds me of my Dad’s “man rule”: No fruit in beer. I wonder if it applies to soup too?

Soup and red wine sort of go out of season as the weather warms up. This makes me sad because I love red wine and I love soup.  But when I saw this recipe in the June/July issue of Taste of Home magazine, where they called it “Sunny Day Soup,” I thought maybe soup can have a place in warm weather. I decided to give it a try, and I’m glad I did, it is tomatoe-y goodness with some tang from the orange, I added some jalapeno too so this has a hint of heat as well. All the flavors come together nicely for a flavorful, fun summer time soup.

Here is what you need (plus a jalapeno):

Start by roasting the tomatoes in the oven. Cut them in half and put them cut-side down on a baking sheet (make sure it has a lip on it, the tomatoes will release juice as the roast), brush them with some olive oil, and put them in a 450 degree oven for 25 minutes.

While the tomatoes roast, cut up the onion, garlic, and jalapeno and grate some orange peel.

Saute the onions in a little bit of oil in a large stock pot, then add the garlic and cook for about 1 more minute.

After 25 minutes the tomatoes should look wrinkly and be a little bit charred, take them out and let them cool for a few minutes.

Then pull off the skins. I had originally planned to skip this step because I thought it would be hard, and was probably unnecessary (similar to my experience with my roasted red pepper soup), but it turned out that the skins really just pull off if you pinch them.

Add the now naked tomatoes, broth, orange juice, jalapenos, and tomato paste to the onions and garlic and bring to a boil. Now reduce the heat and simmer the soup for 45 minutes.

After 45 minutes, stir in the orange peel, cilantro, butter, honey, and salt. Remove from the heat and use a immersion blender (#EarnsCommission) to process everything into a soupy consistency that you like. If you don’t have an immersion blender you can use a food processor or blender. (Dana’s hint: if you use a blender, do it in batches and hold down the lid with a towel or hot pad).

Ladle into a bowl and enjoy!

Summertime Tomato and Orange Soup

 

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Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

 

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

1. 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.
2. Saute the onions in a large stock pot, then add garlic and cook for 1 more minute.
3. Add broth, orange juice, jalapeno, tomato paste, and roasted tomatoes to the pot. Bring to boil.
4. Stir in orange peel, butter, cilantro, honey, and salt
5. Use an immersion blender to process everything to a consistency that you like.
6. Serve and enjoy!

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