Servings: six; yields about 10 cups.
What makes this tomato soup extraordinary is the fresh orange and cumin that flavor it; they lend a mysterious, extra-special something to this modern version of a classic.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Quick recipe. The straining and the potoato give the soup a velvety texture. I was not fond of the cumin - found it a bit overpowering. Would sub another herb in future.
We made this per the recipe but did not strain it. Absolutely fantastic!! It's a large batch, so the next day for lunch, we added sriracha. So tasty! And, since I love anything with a runny egg on top, I added a poached egg. Just can't go wrong with this recipe.
Delicious! Made as per recipe and wouldn't change a thing.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?