Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Tomato Soup with Orange & Cumin

Scott Phillips

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.


  • 1 small yellow onion (5 oz.), peeled and quartered
  • 2/3 cup fresh orange juice (from about 1 large orange)
  • 1 medium baking potato (9 oz.), peeled and cut into large chunks
  • 2 oz. (1/4 cup) unsalted butter
  • 1 Tbs. ground cumin
  • 3 bay leaves
  • 2 cans (28 oz. each) peeled whole tomatoes (without basil), with their juices
  • 1 Tbs. packed finely grated orange zest (from 1 large orange)
  • 1 Tbs. kosher salt; more to taste
  • Freshly ground black pepper
  • Snipped fresh chives for garnish


  • Put the onion, orange juice, potato, butter, cumin, bay leaves, and 3 cups water in a large (at least 4-quart) saucepan. Cover, bring to a boil over high heat, and reduce to a simmer. Cook until a skewer easily pierces the potato, 15 to 20 min. Add the tomatoes with their juices and the orange zest. Bring to a boil, reduce the heat to maintain a steady, low simmer, and cook, uncovered, until the potato chunks are falling apart, another 20 min. Discard the bay leaves. Purée the soup with an hand blender, stand blender, or food processor. Strain through a medium sieve; discard the contents of the sieve. Season with salt and pepper. If not serving immediately, let cool completely before refrigerating or freezing. Heat gently, adjust the salt and pepper as needed, garnish with the chives, and serve.
    Strain through a sieve before serving.


Rate or Review

Reviews (9 reviews)

  • tred | 04/13/2013

    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.

  • axncatsma | 02/23/2013

    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.

  • SoniaCosgrove | 02/20/2013

    Delicious! Made as per recipe and wouldn't change a thing.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial