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.
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
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.