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Florida Tomato Orange Soup



  • Current rating: 5.0/5
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1 rating


4 3/4 lb. fully ripened fresh Florida tomatoes, divided
3 oz. unsalted butter
12 oz. diced onions
3 minced garlic cloves
3 oz. all-purpose flour
1 qt. chicken stock or broth
1 cup orange juice
1/4 tsp. sugar
Salt, to taste
Ground black pepper, to taste
Hot pepper sauce, to taste


  1. 1
    Peel and seed tomatoes. Cut 3 3/4 lb. into large dice; cut the remaining tomatoes into small dice; set aside.
  2. 2
    In a large saucepan, over medium heat, melt butter. Add onions and garlic; cook until tender but not browned. Stir in flour and cook for 2 minutes longer.
  3. 3
    Stir in large dice tomatoes, stock and orange juice. Bring mixture to a boil; reduce heat and simmer until tomatoes are very soft, about 15 minutes.
  4. 4
    Remove saucepan from heat. Using an immersion blender, blend soup until smooth.
  5. 5
    Stir in small dice tomatoes and sugar. Season to taste with salt, black pepper and hot pepper sauce. Return to heat and simmer to blend flavors, about 5 minutes. Serve garnished with thinly sliced orange and basil leave, if desired.


Steven Barnhart, Kendall College, Chicago, IL Winning entry in 2004 Florida Tomato Committee Recipe Contest

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cuisines North & South American, Other North American
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