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, SMT Diced 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
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2 TBSP grapeseed oil
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1 small onion, finely chopped
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1 clove garlic, chopped
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3 c. Chicken stock*
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1 28 oz can, or 1 24 oz carton SMT Diced Tomatoes
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1 tsp sea salt
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1/4 tsp black pepper
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1/4 tsp all spice
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1 1/2 c. Orange juice
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Rind of 1 orange
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1/4 c heavy cream*
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*Make it vegan:
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Replace chicken stock with vegetable stock
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Replace heavy cream with 1/4 c. Silken tofu blended with 2 TBSP Soy milk