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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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TOMATO ORANGE SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lewis Estate in Bedford, Texas in 1982. Ingredients:
4 tablespoons butter |
2 cups diced sweet onion |
2 teaspoons minced garlic |
3 tablespoons all purpose flour |
2 pounds fully ripened fresh tomatoes chopped into large dices |
1 quart chicken broth |
1/2 cup orange juice |
2 teaspoons granulated sugar |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. In a large saucepan over medium heat melt butter.
2. Add onion and garlic then cook until onions are translucent but not browned about 5 minutes.
3. Stir in flour then 2-1/2 cups of the tomatoes stirring continuously.
4. Add broth and orange juice then bring to a boil and reduce heat then simmer 15 minutes.
5. Stir occasionally then add sugar, salt, pepper and hot pepper sauce then cool slightly.
6. Pour half the soup into the container of an electric blender or food processor.
7. Cover and whirl until smooth then return to saucepan and stir in remaining tomatoes.
8. Heat over medium heat for 5 minutes then serve immediately.
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