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.