Tomato Soup with Orange & Cumin

Tomato Soup with Orange & Cumin
Photo by Scott Phillips


  • 2 cans (28 oz. each) peeled whole tomatoes (without basil), with their juices
  • 1 Tbs. packed finely grated orange zest (from 1 large orange)
  • Snipped fresh chives for garnish
  • 1 Tbs. kosher salt; more to taste
  • 1 medium baking potato (9 oz.), peeled and cut into large chunks
  • 1 small yellow onion (5 oz.), peeled and quartered
  • Freshly ground black pepper
  • + 4 more ingredients
    • 2/3 cup fresh orange juice (from about 1 large orange)
    • 1 Tbs. ground cumin
    • 2 oz. (¼ cup) unsalted butter
    • 3 bay leaves

Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups water in a large (at least 4-quart) saucepan. Cover, bring to a boil over high heat, and reduce to a simmer. Cook until a skewer easily pierces the potato, 15 to 20 min. Add the tomatoes with their juices and the orange ze...

View full recipe at Fine Cooking


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