Try this Tomato-Orange Soup recipe, or contribute your own.
Suggest a better descriptionCombine stock, tomatoes with juices, onion, carrot, lemon peel, bay leaves and sugar in heavy suacepan. Bring to boil over high heat, breaking up tomatoes with spoon. Reduce heat to medium and simmer until vegetables are very tender, about 40 minutes. Melt butter in small saucepan over medium heat. Add flour; stir 2 minutes. Add 1 cup soup and stir until smooth. Return mixture to remaining soup in saucepan. Simmer until soup thickens, stirring occasionally, about 4 minutes. Discard bay leaves. Working in batches, puree soup in blender. Return soup to saucepan. Stir in orange juice. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Serve soup cold or bring to simmer and serve hot, if desired. Sprinkle soup with purchased croutons. Recipe By : Bon Appetit Oct 1996 Posted to MC-Recipe Digest V1 #234 Date: Fri, 04 Oct 1996 21:28:54 -0700 From: Greg Hastings
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 190 | ||
Calories from Fat: 88 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 24.9mg | 8 % | |
Sodium 498.9mg | 17 % | |
Potassium 368.1mg | 10 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 16.3g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 190
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