Florida Tomato Orange Soup
Courtesy of Florida Tomato Commission 6 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 4 Tbsp. butter |
| 2 c. diced sweet onion |
| 2 tsp. minced garlic |
| 3 Tbsp. flour |
| 2 lb. fully ripened tomatoes, in large dice (about 5 c.) |
| 1 qt. chicken broth |
| 1/2 c. orange juice |
| 2 tsp. sugar |
| 1/4 tsp. salt |
| 1/8 tsp. pepper |
| 1/4 tsp. hot pepper sauce |
Directions:
1. In a large saucepan over medium heat, melt butter. Add onion and garlic; cook and stir until translucent but not browned, about 5 min. Stir in flour, then 2-1/2 c. tomatoes.
2. Stirring continuously, add broth and orange juice. Bring to a boil; reduce heat and simmer gently for 15 min., stirring occasionally.
3. Add sugar, salt, pepper and hot pepper sauce. Cool slightly.
4. Pour half the soup into the container of an electric blender or food processor; cover and whirl until smooth; return to saucepan. Stir in remaining 2-1/2 c. tomato. Heat contents over medium heat for 5 min. to blend flavors. YIELDS: 4-6 portions (about 9 cups).
Nutrition:
Calories: 173; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 21mg; Total Carbs: 18g; Fiber: 3g; Protein: 6g; Sodium: 695mg;