Tomato-Orange Soup

The tangy combination of tomato and orange with a hint of mint and a touch of honey makes a superb soup.

Ingredients

4 cups low-salt chicken broth
1 (28 ounce) can whole tomatoes with their juices
2 medium onions, chopped
2 carrots, chopped
1 teaspoon grated lemon peel
2 bay leaves
1 teaspoon GOLDEN BLOSSOM HONEY
3 Tablespoons butter or margarine
2 Tablespoons flour
1/3 cup orange juice
1 teaspoon dried mint leaves

Directions

Combine first 7 ingredients in a saucepan. Bring to a boil over high heat. Reduce heat and simmer about 45 minutes.

In a small saucepan melt butter. Add flour and cook an additional 2 minutes. Stir in 1 cup of soup and blend until smooth. Pour this mixture back into saucepan with remainder of soup. Simmer several minutes until slightly thickened. Remove bay leaves.

Puree soup in blender or food processor. Return to saucepan. Stir in orange juice, mint, salt and pepper to taste. Serve hot or cold.

Serve: 6-8


golden blossom honey product