Tomato and Orange Soup

Home-made tomato soup?  A bit silly perhaps to try an improve on a tin of Heinz Cream of Tomato . But that is reserved for bitter winter evenings, accompanied by eggy-cheese-sandwiches; soul food.

But tomatoes and orange go well together – and this works as a flavoursome soup for when there’s a glut of fresh tomatoes.


  • 1 large onion, chopped
  • 1 carrot and 1 medium potato, peeled and diced
  • 2lb/1kg ripe tomatoes
  • 1½ pints/900ml water or vegetable stock
  • salt and pepper
  • 1 small orange


  • Sauté the onion, carrot, and potato in oil or butter until soft and sweet, but not coloured.
  • Chop the tomatoes roughly, and add, with the stock, salt and pepper. Simmer for about 30 minutes until the vegetables are tender. Blend until smooth in a liquidiser/food processor.
  • Use a zester to remove the rind of the orange, and squeeze the juice.
  • Reheat the soup, and just before serving, stir in the juice.
  • Serve in bowls, with a wee sprinkle of the orange zest.

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