Tomato and Orange Soup With Parmesan Croutons

Total Time
1hr
Prep 15 mins
Cook 45 mins

I always make this soup at the end of summer when vegetables are cheap and of good quality. The flavours blend together to make a really fresh and lively taste. This soup only seems to work when made in large quantities . I always freeze any excess.

Ingredients Nutrition

Directions

  1. Tomato and Orange Soup-----------.
  2. Prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
  3. Quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
  4. Use a BIG saucepan.
  5. "Sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
  6. Add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
  7. Add salt pepper and sugar.
  8. Reduce the heat and simmer for another 15 minutes.
  9. Blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
  10. At this point the soup can be frozen.
  11. Reheat the soup being careful not to let it boil.
  12. Add the chopped basil an stir well.
  13. Taste and adjust the seasoning if required.
  14. Serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
  15. Parmesan Croutons---------------.
  16. Pound together the butter, garlic, paprika and parmesan cheese.
  17. Spread the mixture on thin slices of french bread.
  18. Bake in the centre of a medium oven for about 10 minutes or until toasted golden.
  19. Serve hot with the soup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a