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Creamy Tomato & Orange Soup

Sometimes things don’t go the way you want them to and sometimes there’s not much you can do about it. There’s only one option for me when it happens and that is to just suck it up, live with it and make the most of the situation! I was supposed to travel to Madrid with my family for little break but due to red-tape issues, I am bound to Luanda. They left last night and I saw their departure as a great opportunity to test new recipes. 10 days of eating what I want, 10 days of taking care of no one else but ME 🙂

I also wanted to experiment cooking for one person. I don’t like leftovers, unless I have lunch boxes to make. This is a great opportunity to cook tasty and appealing  food for one person.

My first lunch alone consisted of this creamy and truly flavoursome tomato and orange soup.  By the time I finished taking my photos it was cold BUT it was absolutely delicious. It reminded me of a gazpacho; see how life plays tricks on you!  Actually, if eaten cold, it would be a perfect starter to a summer lunch, served the way you would serve gazpacho with lots of diced fresh vegetables.  Unlike gazpacho, this soup is pretty clean, it doesn’t have a lot of oil and is completely gluten-free. The creamy texture comes from the oven-roasted tomatoes and the carrots and the orange juice gives it a nice fresh zesty taste. Truly wonderful if I say so myself!

Tomato and Orange Soup


  • 1 Kg of fresh, juicy tomatoes, halved
  • 2-3 garlic cloves, finely chopped or garlic powder (I ran out fresh garlic)
  • 4 Tbsp of olive oil
  • 2 leeks, chopped
  • 2 carrots, grated and chopped
  • 2 celery stems, chopped
  • 1/4 tsp of cumin
  • 1l of vegetable stock
  • 120 ml of freshly squeezed orange juice (about 2 oranges)
  • Optional: orange zest and seed mix to sprinkle on the soup


  1. Pre-heat oven to 180°C, gas mark 4.
  2. Put tomatoes halves on a baking tray, drizzle with 2 Tbsp of olive oil, sea salt, pepper and garlic. Bake in oven for 40 minutes.
  3. In the meantime, add the remaining olive oil to a saucepan. Over medium heat, sauté the carrots, leeks, celery and cumin. After a couple of minutes add the vegetable stock. and cover the saucepan with a lid.
  4. Cover the saucepan with a lid and cook for 20 minutes or until the carrots are tender.
  5. Add the cooked tomatoes and the orange juice to the saucepan and bring to a boil for a minute.
  6. Remove from heat and let the soup cool a bit before putting in a blender.
  7. Can be served with orange zest or a mix of seeds.

Bon appétit!


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