This wonderful soup is delicious either hot or cold.
It is a wonderful way to use up all those extra summer tomatoes from the garden, or in Winter use chopped tinned tomatoes..
I also use the mixture as a base for many other dishes.
In a large pan combine chicken stock, mustard, orange juice, tomato paste, crushed tomatoes, sliced onions and sugar.
Bring to the boil and simmer for approximately 30 minutes.
Remove from the heat, stir in the port, lemon juice, and season with salt and pepper.
Serve with a good swirl of cream, a sprinkle of chopped mint and a few strands of orange zest.
This soup can be served hot or cold, made the day before and freezes well
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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