NZ Woman's Weekly

Tomato and orange soup

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This may be a 70s-style soup, but I absolutely love it – the tangy tomato is balanced beautifully with the sweet, scented orange. Serve with super-quick pesto pinwheels and enjoy the compliments!

  • 30g butter
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 1 orange, zested and then peeled and the juicy flesh chopped
  • 2 tbsp balsamic vinegar
  • 1 generous tbsp brown sugar
  • 3 x 400g tins whole peeled, diced tomatoes
  • ½ tsp cracked black pepper
  • ½ tsp sea salt

1 Heat the butter in a large saucepan. When melted, saute the onion and garlic with the orange zest for 3-4 minutes over a gentle heat until the onion is soft but not coloured.

2 Add the orange flesh, balsamic, sugar and tomatoes, and simmer for 10 minutes. Season and blend until smooth.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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