Fresh Tomato Orange Soup

By á-170456

Ingredients

• 4 pounds ripe plum tomatoes
• 2 tablespoons olive oil
• 1 large onion chopped
• 3 tablespoons minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1/2 cup orange juice
• 4 cups vegetable or chicken broth
• 1/8 teaspoon ground cloves
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons chopped flat-leaf parsley
• Zest of 1 orange

Details

Servings 6

Preparation

Step 1

Preheat the oven to 250 degrees. Line 2 baking pans with foil and oil lightly. Cut the tomatoes in 3 thick slices crosswise and arrange on the pans. Bake for 2 hours.

Place the oil in large pot over low heat. Add the onion and cook, stirring occasionally, for 10 minutes, adding 1 tablespoon garlic in the last 3 minutes. Add the baked tomatoes, tomato paste, sugar, orange juice, broth, cloves, salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, partially covered, until soup has thickened slightly, 15 to 20 minutes. Cool, then puree in a food processor. Strain, then chill. Combine the remaining garlic, the parsley and orange zest; sprinkle atop the soup and serve.

This recipe yields 6 servings.

Per serving: 150 calories, 24g carbohydrate, 5g protein, 6g fat, no cholesterol.