Roast tomato and orange soup
The combination of tomato and orange in this soup might not seem like a good idea, but the citrus flavour of the orange brings out the best in the tomatoes and makes this a perfect summer soup.
The tomato and orange soup recipe works best for a light lunch or tasty starter and will impress your guests with a twist on a traditional recipe.
Like a Spanish gazpacho it can be eaten cold, or hot if you prefer, and we like falling back on this recipe when we have lots of tomatoes hanging around in the fridge that need to be eaten!
- 900g tomatoes, halved (small ones left whole)
- 2 garlic cloves, finely chopped
- 4 tbsp olive oil
- 2 onions, diced
- 2 carrots, peeled or scrubbed and diced
- 1 celery stick, diced
- 560ml hot vegetable stock
- 100ml orange juice
- The zest of 1 small orange, to serve
- Edible flowers, to serve (optional)
MethodPreheat the oven to 180ºC/160ºC fan/gas mark 4.Put the tomatoes on a large baking tray and scatter with the chopped garlic. Drizzle with 2 tablespoons of olive oil and season with salt and a grind or two of black pepper. Place the tomatoes in the oven and roast for 45 minutes, stirring once halfway through.After you’ve stirred the tomatoes, heat the remaining olive oil in a large, deep-sided pan and cook the onions, carrots and celery over a low heat for 20 minutes. Tip in the roasted tomatoes and garlic, add the stock and orange juice to the pan and give everything a good stir.Bring the soup to a simmer for a minute or two, then take it off the heat and allow it to cool slightly before liquidizing. Return the soup to the pan and check the seasoning, adding more salt and freshly ground black pepper to taste. If you’re serving it immediately, make sure it’s properly heated through.If you’re going to serve the soup cold, let it cool completely, pour in to a large container and chill for a couple of hours in the fridge.Serve with a pinch of orange zest and, if you feel like it, decorate with some fresh edible flowers such as borage or nasturtium.