Tomato and Orange Soup

fast.cook's picture

Jan. 03, 2012


Butter/Margarine 25 Gram
Onion 1 , peeled and finely chopped
Carrots 2 Small , scraped and thinly sliced
Potato 1 Large , peeled and cut into small dice
Tomatoes 750 Gram , quartered
Oranges 1 , finely grated rind and juiced
Bay leaf 1
White stock/Water and chicken stock cube 1/2 cube
Salt To Taste
Black pepper To Taste , freshly ground
Caster sugar 5 Milliliter
Flour 15 Milliliter
Milk 150 Milliliter
Single cream 30 Milliliter



1) In the cooker, melt the butter or margarine and saute onion, carrots, and potato without colouring.

2) Stir in tomatoes, rind of 1 orange and juice of 2 oranges, bay leaf, stock or water and stock cube, salt, pepper and sugar.

3) See that the cooker is not more than half full.

4) Put the lid on the cooker, heat to high pressure and cook for 5 minutes.

5) Lower the pressure quickly.

6) Using a hand blender, blend the soup or press through a sieve.


7) Heat and cook the soup in the open cooker.

8) In a cup, mix together flour with milk to make a smooth paste.

9) Stir the milk mixture into the soup and heat to the boil, stirring constantly until thickened.

10) Check and adjust the seasoning if needed.


11) Garnish the soup by drizzling cream in the center and sprinkling orange rind.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 261Calories from Fat 85

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 382 mg15.92%

Total Carbohydrates 38 g12.7%

Dietary Fiber 6 g24%

Sugars 15 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet