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.
I have been making this soup for years, and it's a useful recipe since it doesn't use stock. I usually omit the cumin or add just a little. It's great for vegetarians, and it's delicious. I don't bother to strain it.
Delicious light tomato soup! Very easy to make and a nice change from the heavy cream versions with less fat and calories. The citrus from the orange adds a fresh flavor.
This is a very useful recipe. However, I used 1 tablespoon chopped fresh thyme in place of the cumin, which my family does not like. I also served it garnished with a swirl of sour cream. Works well as a cold soup, too
loved it and so healthy. being able to freeze it is a big plus for me
I made this soup for Christmas dinner. It was nice and light as a starter. The taste of cumin was very strong and I would suggest using half the amount in the recipe. I added about half a cup of half and half cream to tone down the strong cumin taste and it helped. I also served the soup drizzled with a little bit of heavy cream and chives. The soup improves over time. I made it two days before it was served.
A great fall tomato soup. I have made this soup several times and its always a big hit. The orange, cumin and tomato compliment each other and the flavor is a welcome change from your typical tomato, basil, and cream soup.