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Low Fat: Tomato, Orange and Tarragon Soup Recipe


Establish your culinary reputation with this! A refreshing soup that can be served hot or cold is a sure winner.

PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min

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  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 175 g (6 oz) potatoes, peeled and diced
  • 1.75 kg (3/4 lb) tomatoes, chopped
  • 2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
  • 1 garlic clove, crushed
  • 500 ml (17 fl oz) Chicken Stock
  • 250 ml (8 fl oz) orange juice
  • 1 teaspoon freshly grated orange rind
  • Sprigs of tarragon or parsley, to garnish
  • 1/4 teaspoon salt (optional)
  • Pepper, to taste


1 Heat the oil in a heavy saucepan over medium-high heat. Saute the onions and potatoes for 2—3 minutes, or until the onions are translucent.

2 Add the tomatoes, tarragon, garlic, stock and salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 20-25 minutes, or until the vegetables are tender.

3 Puree the soup in a blender or food processor, then pass through a sieve and discard the pulp that remains in the sieve.

4 Mix the orange juice and rind into the soup. Reheat or serve chilled, gar­nished with fresh tarragon or parsley sprigs, if liked.


  • Calories: 65 Kcal
  • Protein: 2 (g)
  • Fat: 2 (g)
  • Carbohydrate: 10 (g)