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TOMATO-ORANGE SOUP




Source of Recipe


the web


List of Ingredients




4 tablespoons butter

2 cups diced sweet onion

2 teaspoons minced garlic

3 tablespoons flour

2 pounds fully ripened fresh tomatoes, chopped into large dice (about 5 cups)

1 quart chicken broth (homemade or canned)

1/2 cup orange juice

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon hot pepper sauce

Recipe



In a large saucepan over medium heat, melt butter. Add onion and garlic; cook and stir until translucent but not browned, about 5 minutes. Stir in flour, then 2 1/2 cups of the tomatoes. Stirring continuously, add the broth and orange juice. Bring to a boil; reduce heat and simmer gently for 15 minutes, stirring occasionally. Add sugar, salt, pepper and hot pepper sauce. Cool slightly. Pour half the soup into the container of an electric blender or food processor; cover and whirl until smooth; return to saucepan. Stir in remaining 2 1/2 cups tomato. Heat, over medium heat, for 5 minutes to blend flavors.

Makes 4 to 6 portions (about 9 cups).

Recipe from the Florida Tomato