Tomato-Orange Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

The citrus tang of orange juice makes an excellent foil to the tomato of this everyday soup. A great low-fat addition to your menu, it lends itself to a variety of sandwich options.

Ingredients

4 1⁄2 tbsp. unsalted butter
3 cups diced sweet onion
1 tbsp. minced garlic
3 1⁄2 tbsp. flour
2 1⁄4 lb. fully-ripened tomatoes, seeded and diced (about 61⁄2 cups)
5 1⁄4 cups chicken stock
1⁄2 cup orange juice
1 tbsp. sugar
Salt and pepper, to taste
1⁄4 tsp. hot pepper sauce
Orange slices, optional

Steps

1. In a large saucepan, melt butter. Add onion and garlic; sauté until translucent but not browned. Stir in flour until blend_ed. Add 31⁄2 cups tomatoes.

2. Stirring constantly, add stock and orange juice; bring to a boil. Reduce heat and simmer gently for 15 min, stirring occasionally.

3. Add sugar; season with salt and pepper. Using an immersion blender, blend soup until smooth.

4. Stir in remaining diced tomatoes and hot pepper sauce. Cook over med. heat 5 min. to blend flavors. Serve warm, garnished with orange slices.

More From FoodService Director

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

FSD Resources