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Summer Tomato Soup

Heat the oil in a large pot.  Add onion and sauté over low heat, stirring often, 12-15 minutes.  Add garlic, stock, tomatoes, salt, pepper, and allspice.  Simmer 15-20 minutes, stirring frequently. 

 

Use an immersion blender to puree the soup.  Alternatively, let soup cool slightly and puree using a blender or food processor.  You may need to do this in two batches.

 

Return soup to pan or a large bowl.  Add the orange juice, rind, and cream.  Cover and chill for at least 4 hours.  Before serving, garnish with orange zest strips.

 

6 servings

INGREDIENTS

 

  • 2 TBSP grapeseed oil

  • 1 small onion, finely chopped

  • 1 clove garlic, chopped

  • 3 c. Chicken stock*

  • 1 28 oz can SMT Diced Tomatoes  or 1 24 oz carton SMT Diced Tomatoes

  • 1 tsp sea salt

  • 1/4 tsp black pepper

  • 1/4 tsp all spice

  • 1 1/2 c. Orange juice

  • Rind of 1 orange 

  • 1/4 c heavy cream*

 

     *Make it vegan: 

  • Replace chicken stock with vegetable stock

  • Replace heavy cream with  1/4 c. Silken tofu blended with 2 TBSP Soy milk

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