April is finally here and I am still going through a transitional period in the kitchen from hearty, cold weather foods to lighter meals. I’ve been using my juicer more frequently, so I bought a giant 5 pound bag of oranges. When a non-vegan friend recommended I try making a vegan version of their tomato orange soup, I was more than excited to try.
Tomato soup is definitely my go-to comfort food in the winter when I’m not in the mood to cook, and this little variation makes it perfect for spring time. The cilantro and the zest from the oranges blend well with the earthy taste of the tomatoes, making its flavors come alive. I chose to serve my soup warmed in a bread bowl, but this soup also tastes good cold and served gazpacho style.
Zesty Vegan Roasted Tomato Orange Soup
- 3 medium tomatoes, sliced in half
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1 tsp garlic, minced
- 3/4 cup vegetable broth
- 3/4 cup orange juice (juice from 2 oranges)
- 1/2 tbsp tomato paste
- 2 tsp Earth Balance vegan butter
- handful fresh cilantro
- from 1 orange orange zest
- to taste salt & pepper
1. Preheat the oven to 450F.
2. Place halved tomatoes face side down onto a baking pan. Brush the tops with a little olive oil. Bake for about 20 minutes, until the peel begins to char and wrinkle.
3. While the tomatoes are roasting, add the olive oil to a large pot and then add the onions. Cook for about 5 minutes, until tender. Add in the garlic and stir.
4. Add the orange juice, vegetable broth, tomato paste, and vegan butter into the pot with the onion and garlic and mix well. Let simmer until tomatoes are finished roasting.
5. When tomatoes are done, remove from the oven and add to the pot. Allow to simmer for about 20 more minutes.
6. Remove from heat. Stir in the orange zest, cilantro, salt, and pepper.
7. Let cool a bit, then pulse in a blender until smooth.
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Photo: Lauren Sacerdote