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Tomato-Orange Soup

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Total Time
Prep: 30 min. Cook: 1 hour

By Taste Of Home Editorial Team

Recipe by Barbara Wood

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

Test Kitchen Approved

Tomato-Orange Soup

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Yield: 6 servings
Prep: 30 min
Cook: 1 hour
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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
Text Ingredients

Directions

  1. 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.
  2. 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.
  3. 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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