Chilled Orange-Tomato Soup
Updated: Jun 4
This summer soup is so refreshing and vibrant...and versatile, too.
Tomatoes and oranges team up to make a coral-colored summer soup that you'll want to make again and again. Keep it vegan by using vegetable stock and leaving out the the cream. Or make it more substantial by serving it with a salad of crab and sectioned orange. Make the soup a day ahead and store it in the refrigrator for when you are ready to serve it...with some snipped herbs from the garden, perhaps?
2 tablespoons vegetable oil 1 large onion, finely diced
1 large garlic clove, minced
1, 28-ounce can (3 cups) crushed tomatoes
3 cups of chicken (or vegetable) stock
1½ cups orange juice
1 teaspoon kosher salt ½ teaspoon black pepper ¼ teaspoon allspice
rind of one orange (no pith) ¼ cup heavy cream (optional)
Optional Crab Salad Ingredients:
1½ cups crab meat tablespoons freshly squeeze orange juice
¼ cup diced orange segments 1 tablespoon chopped cilantro (or mint or chervil)
kosher salt and freshly ground black pepper
1. Heat a stockpot or Dutch oven over medium-high heat and add the vegetable oil, swirling the pan to coat the bottom. Add the onion and sauté for 2-3 minutes, then add the garlic and a pinch of salt. Stir constantly for another 5 minutes until the onion is softened and translucent, but not at all brown.
2. Add the crushed tomatoes, stock, juice, salt, pepper, allspice, and orange rind to the sautéed onions. Mix well to combine. Bring the soup to a boil, then reduce heat to low. Cook uncovered for 20-30 minutes.
ILOC tip: if you have trouble peeling the rind off the orange with a peeler, trim the orange as if you were sectioning it and them remove the white pith from the pieces of rind. If you are making the crab salad, you need the orange sections anyhow.
3. Allow the soup to cool to warm or room temperature before pureeing in the blender/food processor.
4. Pour the soup in the blender in two batches. Blend until smooth.
5. Add the optional heavy cream and season to taste with kosher salt and freshly ground black pepper.
6. Chill the soup overnight in the refrigerator in an airtight container. Before serving, taste the soup and adjust seasoning as needed.
7. If serving with the crab salad, combine all of the crab salad ingredients in a small bowl, stir well to incorporate.
8. To serve with the crab salad, place ¼ cup of the crab salad in the center of a shallow bowl. Carefully pour the soup around the salad. Serve immediately.
Makes 6-8 servings.