Tomato and Orange Soup: An Easy Recipe

Tomato and orange are a surprisingly good combination of flavours. The zingy citrus flavours of the orange with the sweet taste of roasted tomatoes is delicious. One of the best ways to use these flavours in conjunction is tomato and orange soup.

It is a light, refreshing, and tasty soup that you can serve either hot or cold, and either as a light meal or as a starter course. This tomato soup is also a fantastic option for a dinner party as it has both flavour and visual appeal.

Here is an easy soup recipe for roasted tomato and orange soup.

Preparation time:	10 minutes
Cooking time:	1 hour and 15 minutes
Servings:	6
Vegetarian/ vegan:	Yes (Do not use crème fraiche as a garnish)
Dairy-free:	Yes (Do not use crème fraiche as a garnish)
Gluten-free:	Yes

Ingredients for the Tomato and Orange Soup Recipe

• 1 kg ripe tomatoes
• 650 ml vegetable stock (hot)
• 3 cloves of garlic
• 2 onions, diced
• 3 carrots, peeled and diced
• 2 sticks of celery, diced
• 4 tbsp olive oil
• Juice and zest of two oranges
• 1 tsp dried basil (optional)
• Salt and black pepper to taste
• Optional crème fraiche to serve

How to Make the Tomato and Orange Soup

1. Preheat the oven to gas mark 4/ 180C/ 160C fan oven.
2. If the tomatoes are large, cut them in half. Leave smaller tomatoes whole. Also, peel the garlic cloves and cut them in half.
3. Add the tomatoes and garlic to a baking tray, drizzled with two tablespoons of olive oil, and season with salt and black pepper.
4. Put the tomatoes in the oven for 25 minutes. Then, remove to stir before returning to the oven for a further 20 minutes.
5. After stirring the tomatoes, heat the remaining two tablespoons of olive oil in a large pan, and put over low heat on the hob.
6. Add the diced onions, celery, and carrots to the pan, and cook slowly for 20 minutes while the tomatoes continue to cook in the oven.
7. Then, remove the tomatoes and garlic from the oven and add to the pan with the onions, carrots, and celery.
8. Next, add the hot vegetable stock and orange juice to a pan, along with half the orange zest and the optional basil.
9. Stir all the ingredients together.
10. Simmer the soup for a couple of minutes, then remove from the heat to cool a little before liquidizing.
11. Either blitz the mixture with a hand blender or transfer to a food processor for blending before returning to the pan.
12. Season with a little more salt and pepper.
13. If you are serving the soup hot, then return to the hob for five minutes to heat the soup through.
14. Alternatively, if you are serving the soup cold, leave to cool before transferring the tomato and orange soup to storage containers and putting in the refrigerator.
15. When serving, decorate the soup with some of the remaining fresh orange zest. If you are not vegan or following a dairy-free diet, then you can also add a swirl of crème fraiche or cream if you wish.

Additional Tips

• It is just as easy to make this soup in a soup maker as it is to make in a pan, but you will need to roast the tomatoes first using either cooking method.
• You can also bulk up the roasted tomato and orange soup to serve large quantities of people from a catering soup kettle simply by increasing each ingredient by an equal amount. For example, if you want to serve 30 people, multiply each of the ingredients by five.
• You can swap the juice of oranges for bought orange juice if you prefer, but it may alter the flavour.
• If you enjoy our tomato and orange soup, you may also like our cream of tomato soup recipe, our carrot and orange soup, our recipe for tomato and basil soup, or our tomato, courgette, and pepper soup.