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Creamy Roasted Cherry Tomato and Blood Orange and Avocado Soup

25min

Happy Sunday Soupers! Do you know what tastes better than roasted tomato soup? Roasted tomato soup infused with a little blood orange juice…yup, and it’s THAT good too! AND, if you cream it using a ripe avocado along with a little cream, what you get is a fiesta in your mouth! It’s awesome – hot or cold, as the teen girl can attest! So go ahead and have your party this summer but don’t forget this magical orange soup!

Ingredients

  • 1 bunch of cherry tomatoes halved and roasted in the oven
  • 1 can of tomato paste
  • 1 small potato
  • 1 can of crushed tomatoes
  • 1/2 ripe avocado pitted
  • 1 small carrot
  • 1 red scallion
  • 1 leek
  • 1 garlic clove, chopped
  • 1/8 teaspoon spicy paprika
  • 5 cup(s) veggie stock with
  • 1 veggie bouillon cube
  • 1 jalapeño pepper (optional)
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 half cup of Blood Red Orange juice (squeezed or juice concentrate)
  • 1 tablespoon of sugar
  • pinch of salt and pepper to taste
  • 2 tablespoons, crème fraîche or fresh cream
  • springs of basil
  • pinch of thyme
  • pinch of cumin
  • pinch of oregano or Italian spices
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook25min
  • Meal Time Lunch
  • Serves 4

Instructions

  1. Cherry Tomatoes Preheat oven to 400 degrees Fahrenheit.
  2. Place tomatoes on a foil-lined baking sheet.
  3. Rub with olive oil and salt.
  4. Roast for 25-35 minutes, until easily pierced with a fork.
  5. Set aside.
  6. Prepare Soup:
  7. Heat 2 tablespoons virgin olive oil in a large soup pot over medium-low heat.
  8. Add onions, shallots, garlic, and sweat until translucent and soft.
  9. Add in diced potato and cook until potato is tender.
  10. Create a veggie stock.
  11. Add cooked veggie mixture, canned tomatoes, tomato paste and roasted tomatoes to the stock.
  12. Add bay leaves, and season with sugar, salt, pepper, paprika, and thyme.
  13. Bring soup to a low simmer and cook for 20-25 minutes.
  14. Remove the soup from the heat and cool.
  15. Remove the bay leaves.
  16. Using an immersion blender, stand blender or soupmaker, combine avocado, cream, with soup and blend soup until smooth—you may need to do this in two batches depending on your size blender.
  17. Season more if necessary and add a final splash of lemon.
  18. Garnish with fresh basil leaves.

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