Tomato Orange Soup
Back in the good ole days when I used to fly to Thermomix (Vorwerk) recipe developer meetings in Europe I ate this soup at a hotel in Germany. It was on their limited room service menu and although I have tweaked it a bit, it is completely delish! I was amazed about the orange thing, so don’t be put off...give it a go. You may never go back to normal tomato soup again. I served it with toasted homemade sourdough, which BTW is all going to be on the inside any day now with video tutorials to help you through. I am now full bottle on sourdough making and branching out to all sorts of other things using the sourdough...watch this space. If you are not an Insider yet...well, you should be, we LOVE our Insiders...just that teeny bit more! hahaha. Come on in. You will love it.
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- 2 eschalots/shallots
- 2 Tablespoons orange zest, finely milled
- 20 Grams butter BUY
- 400 Grams ripe tomatoes, cut into pieces
- 50 Grams semi-sundried tomatoes
- 100 Grams tomato paste
- 3 Anchovies (optional)
- 250 Grams white wine
- 250 Grams chicken stock
- 100 Grams fresh orange juice
- 25 Grams coconut sugar
- 1 Teaspoon ground black pepper
- 1 heaped Tablespoon smoked paprika
- 100 Grams creme fraiche
- Hey Pesto to serve Recipe
- Buffalo mozzarella to serve
Place eschalots, zest and butter into Thermomix bowl and chop 2 sec/speed 5. Saute 5 min/Varoma/speed 1.
Add tomatoes, tomato paste, anchovies, wine and chicken stock and cook 8 min/100ºC/speed 1.
Add juice, sugar, pepper, paprika and creme fraiche and blend 30 sec/speed 9.
Serve with a buffalo mozarella piece in each bowl, drizzled with Pesto and additional creme fraiche if desired.
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