Fresh Tomato Orange Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Ripe plum tomatoes
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
3 tablespoons	45ml	Minced garlic
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Sugar
1/2 cup	118ml	Orange juice
4 cups	948ml	Vegetable or chicken broth
1/8 teaspoon	0.6ml	Ground cloves
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped flat-leaf parsley
		Zest of 1 orange

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-24-2004

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