I think I got a variation of this soup recipe from Erica G. originally. What you need to know:
- It has few, readily available ingredients and is inexpensive and quick to make.
- It’s a pretty color and it smells amazing.
- It freezes well.
- It’s perfect for right now when oranges are in season and you’re bloated from holiday feasting.
- 1 28 oz can of crushed tomatoes
- zest of two oranges
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 heaping tbsp of fresh grated ginger
- Salt to taste
- 1/2 cup of coconut milk or heavy cream, to finish
- Heat the olive oil in a heavy soup pot. Add the onion and the orange zest. Mix well and cook until onions are fragrant and translucent (about 5 minutes).
- Pour in the crushed tomatoes. Fill the can about 1/3 full with water to rinse out the residue, then dump that into the pot to thin things out a bit.
- Bring to a boil, then simmer for 10 minutes or so.
- Add salt to taste.
- Stir in the ginger, then cook for 10-15 more minutes.
- If you’re feeling fancy, now would be a good time to puree the soup with a stick blender or transfer it in batches to a regular blender. My stick blender is broken, so I’m skipping this step.
- Stir in the coconut milk or cream. Taste and add more salt if necessary. Serves 4-6.
E’s original recipe called for adding cooked shrimp along with the tomatoes and ginger, and this variation is quite good if you’re looking for a chunkier entree soup, but I liked the base so much on its own I never do that anymore. The ginger and orange and tomato combine to make a really bright flavor, making this a great soup for the middle of winter and for when you feel like you’re coming down with a cold.