Just made this last night... it is really yummy. The orange juice give it this little kick, and it's even better when it's reheated and eaten the next day or so. I made a triple batch so I could share with friends and family, but the original recipe makes just enough for a family.
Meg's Tomato Orange Soup
4 cups chicken stock
1 28 oz can peeled whole tomatoes
1 large onion, diced
1 carrot thinly sliced
1 tsp grated lemon rind
2 bay leaves
1/2 tsp sugar
3 Tbsp butter
2 Tbsp flour
1/4 cup orange juice
Combine stock, tomatoes with liquid, onion, carrot, lemon peel, bayleaves and sugar in a heavy pot. Bring to a boil over high heat , breaking up tomatoes with a spoon. Reduce heat to medium and simmer until veggies are tender, about 40 minutes.
Melt butter in a small sauce pan over medium heat. Add flour and stir for 2 minutes. Add 1 cup of soup liquid and stir until smooth. Return mixture to the remaining soup in pot. Simmer until soup thickens, stirring occasionally, about 4 minutes. Discard bay leaves.
Working in batches, puree soup in a food processor. Return soup to the pot and if still lumpy, continue to blend with an immersion blender. Sir in orange juice and season with salt and pepper.
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