Tomato Orange Bisque

I seem to be a collector of Tomato soups.  Creamy, Cheesy, Spicy, Savory... But this unique twist sets this soup apart.  It does indeed have a sweet orange taste that is wonderful!

I made this in a slow cooker, 8 hour low setting.  Slow cooking tomatoes is the best way to make a tomato soup.  This  allows the savory earthy tastes to be accented with the natural sugars in the tomatoes and carrots to blend with the tangy sweetness of the oranges for a delicious combination of earthy savory tomato matched with the sweet orange citrus tastes!

The recipe is a classic from South Africa.  I adapted a bit by adding a brick of cream cheese in place of the half and half in the original.  Best of all, well, second best after the taste, I got a big full crock pot full of soup, dinner for 4, lunch for two and a couple of cups in the freezer for later for under $6.  Great taste and a bargain!

I prettied it up by using a Pesto/Mozzarella grilled cheese sandwich as croutons and a sprinkling of basil ribbons.

 Here's what I did...

Tomato Orange Bisque

Ingredients

• 2 TBS Olive Oil
• 1 Medium Onion, chopped
• 2 Medium Carrots, chopped
• 1-1/2 Cups Chicken Stock
• 1 LARGE (28 Oz) Can Crushed Tomatoes in juices
• Juice of 1 Large Orange
• 2 Sprigs Fresh Thyme, chopped
• Zest of 1 Large Orange
• 1 (8 OZ) brick Cream Cheese
• Salt and Pepper to Taste

Cooking Directions

1. This is a slow cooker recipe, best if simmered all day at Low for 8-10 hours, or set on high for 3-4 hours.
2. Add the can of tomatoes to the crock pot and begin cooking
3. Meanwhile, in a heavy bottomed saute pan, heat the oil over medium high heat until just before it starts to smoke
4. Add the onions and carrots to the oil and saute for 5 minutes until the onions begin to turn translucent.
5. Add the chicken stock to the saute pan and heat.
6. Transfer the onions/carrots/stock mix to the crockpot.
7. Add the Orange Juice and thyme to the pot, close lid and leave alone for 8 hours.
8. One hour before serving, take a hand blender and blend everything until ithick but smooth. If you do not have a hand blender, use regular blender or food processor and blend in batches.
9. Add the cream cheese and orange zest and set the crock pot on high. Cook uncovered for one hour.
10. Blend one more time to make sure the cream cheese has melted and blended
11. Taste the soup and add Salt or Pepper as needed
12. Serve HOT and ENJOY!

Like I said, a WONDERFUL change of pace for a tomato soup.  It had a light crispness from the citrus but still plenty of Earthy savory tomato flavors. It was wonderful with the grilled cheese sandwich used as croutons, served with an Italian classic authentic Bruschetta with tomatoes (tomorrows post), and equally delightful as a lunch with a salad of Orange and Fennel.  I like all kinds of music, country AND Western, as well as Soup and sandwich and soup and salad!


And of course this is also a terrific addition to me list of "52 Recipes for Soup, Chowder and Chili". (work in progress, but I have a bunch posted already)

And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!