Tomato and Orange Soup


  • 2 pounds ripe tomatoes or 2 1/2 cups canned plum tomatoes with their juices
  • 1 tablespoon unsalted butter
  • ½ cup minced onion
  • 1 cup chicken or vegetable stock
  • ¾ cup fresh orange juice
  • 2 tablespoons thinly sliced mint or basil leaves
  • Salt and freshly ground black pepper

Optional garnish:

  • thin orange slices, halved cherry tomatoes, sprigs of mint or basil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      75 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 2 grams protein; 6 milligrams cholesterol; 232 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. If using ripe tomatoes, wash, core and cut them into chunks, reserving any juice.
  2. In a wide nonreactive saucepan or skillet, melt the butter, then stir in the onion and the fresh or canned tomatoes and their juices. Cook over medium heat for 2 minutes. Add the stock, cover and simmer gently for 15 minutes. Remove from heat, and puree in a food processor or put through a food mill. Stir in the orange juice and mint or basil. Season to taste with salt and pepper. Cover, and chill 3 hours or overnight.
  3. To serve, ladle into bowls and, if desired, garnish with an orange slice or cherry tomatoes and a sprig of mint or basil.

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