Florida Tomato Orange Soup

Recipe courtesy of Florida Tomato Commission.

Recipe Ingredients:

4 tablespoons butter
2 cups diced sweet onion
2 teaspoons minced garlic
3 tablespoons all-purpose flour
2 pounds fully ripened tomatoes, in large dice (about 5 cups) - divided use
1 quart (4 cups) 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

Cooking 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 minutes. Stir in flour, then 2 1/2 cups tomatoes.
2. Stirring continuously, add broth and orange juice. Bring to a boil; reduce heat and simmer gently for 15 minutes, 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.
5. Stir in remaining 2 1/2 cups tomato. Heat contents over medium heat for 5 minutes to blend flavors.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 173; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 21mg; Total Carbs: 18g; Fiber: 3g; Protein: 6g; Sodium: 695mg.

Recipe and photograph courtesy of Florida Tomato Commission.