Tomato Broth With Orange Peel And Coriander Recipes

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TOMATO-ORANGE SOUP

Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12



Tomato-Orange Soup image

Steps:

  • Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

3 pounds tomatoes (about 12 medium), halved
2 tablespoons canola oil, divided
2 medium onions, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange zest
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt

TOMATO BROTH

Provided by Molly O'Neill

Categories     easy, quick, appetizer, side dish

Time 15m

Yield Three cups

Number Of Ingredients 6



Tomato Broth image

Steps:

  • Combine all the ingredients in a saucepan over medium heat. Bring to a boil and remove immediately. Pass through a fine mesh strainer, whisking occasionally to help the liquid pass through. The broth will keep for up to 1 week in the refrigerator. It will separate and need only be stirred. It can be frozen for up to 2 months.

Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 24 milligrams, Sugar 0 grams

2 pounds ripe tomatoes, pureed to equal 5 cups
1 tablespoon chopped basil
1 tablespoon chopped parsley
1 tablespoon chopped celery leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

TOMATO BROTH WITH ORANGE PEEL AND CORIANDER

Provided by Amanda Hesser

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11



Tomato Broth With Orange Peel And Coriander image

Steps:

  • In a large saucepan, combine tomatoes, broth, orange zest and juice, coriander, bay leaf, garlic and olive oil. Season with salt and pepper to taste. Bring to a simmer, and cook until tomatoes soften, 5 to 7 minutes. Turn off heat, and let cool completely.
  • Strain through a fine sieve, using the back of a large spoon to press as much juice as possible out of the tomatoes. Adjust seasoning. Divide among four bowls, and garnish with diced cucumber and parsley leaves. Serve room temperature or chilled.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 8 grams

6 very ripe tomatoes, cut into 1/2-inch chunks
1/2 cup chicken or vegetable broth
Zest and juice of 1 orange
2 tablespoons coriander seed, crushed well in a mortar
1 bay leaf
1 clove garlic, crushed
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 cup finely (1/8 inch) diced cucumber
1/4 cup whole Italian parsley leaves

SALADE JUIVE (MOROCCAN CONFIT OF TOMATOES AND PEPPERS WITH CORIANDER)

Provided by Joan Nathan

Categories     dinner, lunch, salads and dressings, side dish

Time 1h

Yield 8 servings or about 4 cups

Number Of Ingredients 12



Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander) image

Steps:

  • Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
  • If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
  • Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
  • Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 626 milligrams, Sugar 6 grams

4 pounds peppers (red, green or yellow; about 8 to 10 depending on the size)
One 28-ounce can whole tomatoes, drained or 2 pounds ripe red tomatoes (about 4 to 6, depending on the size)
1/4 cup olive oil
2 tablespoons white wine
1/2 teaspoon ground coriander
1/2 teaspoon cumin
Salt to taste
1 tablespoon tomato paste
1 tablespoon fresh chopped chives
1/2 teaspoon hot cayenne pepper
2 tablespoons fresh lemon juice
1 cup chopped fresh cilantro

CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO

A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11



Charred Tomato Soup With Coriander and Cilantro image

Steps:

  • Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
  • Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
  • Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
  • Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
  • Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
  • To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

SPICY TOMATO & CORIANDER SOUP

Make and share this Spicy Tomato & Coriander Soup recipe from Food.com.

Provided by Sueie

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Spicy Tomato & Coriander Soup image

Steps:

  • In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
  • Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
  • Bring to boil and then simmer for 15-20 minutes.
  • Mix cornflour in a little cold water and set aside.
  • Remove from heat and blend to your preferred consistency.
  • Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
  • Pour into bowls and garnish with swirl of cream.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 1, Sodium 52.2, Carbohydrate 14.6, Fiber 3.1, Sugar 6, Protein 2.6

700 g tomatoes, peeled and chopped
2 tablespoons vegetable oil
1 bay leaf
2 shallots, chopped
1 small leek, finely chopped
1 teaspoon crushed garlic
1/2-1 teaspoon chili flakes
1 teaspoon crushed black pepper
2 tablespoons finely chopped coriander
1 tablespoon tomato paste
3 cups chicken or 3 cups vegetable stock
1 tablespoon cornflour
single light cream (to garnish)

TOMATO BROTH

A versatile rich tomato broth that seems to lend itself to doubling or tripling. I plan to use this in the height of summer tomato madness - Costuluto Genovese is a mater I plan to use primarily for cooking. Article states, "Refrigerate for up to 3 days, or freeze in an airtight container for up to 6 months." Will be doing some of both - more freezing I suspect. From Bill Telepan, chef-owner of Telepan in New York, by way of The Washington Post.

Provided by Busters friend

Categories     Vegetable

Time 1h45m

Yield 6 ounces

Number Of Ingredients 10



Tomato Broth image

Steps:

  • Heat the oil over medium-low heat; add the onion and garlic. Cook for several minutes until they have softened but not browned, stirring occasionally. Add the herbs, tomatoes and peppercorns; cook on low heat until the mixture becomes paste-like - use a heat diffuser &/or be careful not to scorch as mixture reduces.
  • Add the broth or water; increase the heat to high and bring to a boil, then reduce the heat to medium and cook for 1 hour. The mixture should be greatly reduced. Strain through fine-mesh strainer, discarding the solids. Season with salt and pepper to taste.

2 tablespoons olive oil
1/4 onion, cut into small dice
2 garlic cloves, cut into thin slices
1 sprig thyme
1 sprig marjoram
8 ounces tomatoes, ripe, cored and cut into small dice
1/2 teaspoon peppercorn, whole black
2 cups broth (vegetable or water)
salt
black pepper, freshly ground to taste

BRAISED PORK CHOPS WITH FIVE-SPICE AND ORANGE PEEL

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11



Braised Pork Chops With Five-Spice And Orange Peel image

Steps:

  • Heat oven to 325 degrees. In a small bowl, combine salt, five-spice powder, coriander and black pepper. Put the pork chops in a large bowl, and sprinkle with the spice mixture, lightly coating the chops by patting and shaking them.
  • Place a large sauté pan over medium-high heat for 2 minutes. Add 1 tablespoon oil. Place pork chops in pan, and brown well on both sides. Pour off fat, then return pan to heat. Add wine, broth, orange zest, ginger and garlic. Bring to a boil, then cover pan and place in oven. Braise until tender, about 1 hour. Allow the chops to cool in the cooking liquid.
  • To serve, heat remaining 1 tablespoon oil in a large sauté pan. Add chops, and cook until reheated and browned, about 2 minutes a side. If desired, serve with polenta or risotto.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 26 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 7 grams, Sodium 626 milligrams, Sugar 1 gram, TransFat 0 grams

2 teaspoons kosher salt
1 1/2 tablespoons five-spice powder
1 1/2 teaspoons ground coriander
Freshly ground black pepper
4 3/4-inch center-cut pork chops, bone in
2 tablespoons peanut or olive oil
1/4 cup white wine or sherry
1/2 to 3/4 cup chicken broth
Strips of zest from 1/2 orange
1 tablespoon grated ginger
2 cloves garlic, peeled, crushed and chopped

TOMATO AND CORIANDER SOUP

Although soups are not often eaten in India, tomato soup bucks the trend and is very popular. This is excellent on a cold winter day.

Provided by Artandkitchen

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12



Tomato and Coriander Soup image

Steps:

  • In a heavy pan heat the oil and fry the onions for a few minutes until golden.
  • Keep half of the onions for topping.
  • Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
  • Let simmer a few minutes.
  • Mix water with cornstarch and add to the soup.
  • Remove the bay leaf.
  • Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

2 onions, chopped
15 ml oil
1000 ml tomato puree
1 tablespoon salt
2 crushed garlic cloves
1 bay leaf
1/2 tablespoon pepper, ground
2 tablespoons coriander, fresh chopped
1/2 tablespoon coriander, ground
2 cups water
1/2 tablespoon cornstarch
4 tablespoons light cream (substitute plain youghurt)

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