This may be a 70s-style soup, but I absolutely love it – the tangy tomato is balanced beautifully with the sweet, scented orange.
|1||Garlic clove, sliced|
|1||Orange, zested and then peeled and the juicy flesh chopped|
|2 Tbsp||Balsamic vinegar|
|1 Tbsp||Brown sugar|
|3 cans||Whole peeled tomatoes, 400g each, diced (Main)|
|½ tsp||Sea salt|
|½ tsp||Cracked black pepper|
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- Heat the butter in a large saucepan.
- Add the orange flesh, balsamic, sugar and tomatoes, and simmer for 15-20 minutes.
- Season and blend until smooth.