Citrus marries deliciously with a traditional tomato base in this refreshing and very simple tomato orange soup.
Basic tomato soup is a very versatile base for any number of enhancements. Most of these come in the form of herbs (mint, basil), spices (pesto, ginger, dried chiles) or other vegetables or aromatics (onions, garlic, peppers), which work well with its savory flavor palate. However, the tomato is botanically classified as a fruit and can pair equally well with any of its sweet citrus cousins.
Two additions are used here to ensure good depth of flavor for the added orange element. The first is the zest, the outermost skin of the fruit (technically, the exocarp or flavedo) that is stripped off using only the most shallow of scrapings. While the flesh of the orange contains most of the water and sugars, the zest has a bitter combination of essential oils, enzymes, phenols and other aromatic compounds. (Be sure to wash the fruit well before zesting.)
The second addition is the juice of the orange itself, stirred in at the finish to retain its bright, fresh flavor. With the tomato itself containing much less sugar than most fruits, the sweetness of the orange juice will bring out more savory tomato essence, slightly rounded out with the inclusion of a bit of garlic, allspice and a slight boost with table sugar. Tomatoes and oranges posses equivalent acidity levels, so they should combine easily.
Serve this soup with any toasted sandwich, or pair with a fresh salad containing other fruits or a light vinaigrette.
Tomato Orange Soup
28-oz can tomatoes (whole)
1 yellow onion
1 clove of garlic
4 c chicken stock
1 t sugar
¼ t allspice
1 Chop the onion and garlic and sauté in oil until soft, about 10 min.
2 Zest the orange and add the zest along with the spices. Set aside the orange.
3 Stir in the tomatoes, breaking them up with a spoon. Add the stock and bring to a boil, then reduce the heat and simmer, covered, for about 30 min.
4 Purée until smooth. Stir in the juice of the remaining orange before serving.