Ingredients
3 Tbsp. (45 mL) vegetable oil
1 medium yellow cooking onion, diced
five 1/8-inch (3-mm) peeled slices fresh ginger
4 garlic cloves minced
2 bay leaves
2 28-oz (796-mL) cans whole tomatoes in juice
3 cups (720 mL) vegetable stock
½ to 1 cup (120 to 240 mL) freshly squeezed orange juice, pulp removed
kosher salt and freshly ground black pepper, to taste
2 Tbsp. (30 mL) unsalted butter
2 large slices white, Calabrese, or sourdough bread, crusts removed and cut into ¼-inch (6-mm) croutons
lightly whipped cream for garnish

Instructions
Heat vegetable oil on medium-high for 30 seconds in a pot large enough to hold all the ingredients. Add the onion, lower the heat to medium-low, and sauté, stirring occasionally, for about 5 to 7 minutes or until the onions are translucent but not browned. Add ginger and sauté for 1 minute. Add garlic and bay leaves and sauté another 30 seconds.

Pour in tomatoes with their juice and the stock. Bring to a low boil and then simmer partially covered for 20 to 25 minutes. Remove from heat and stir in ½ cup (120 mL) orange juice. Let cool before puréeing in batches with a hand blender, or in a blender or a food processor. Add salt and pepper to taste. More finely grated ginger can be added if you want a stronger ginger taste; if you want a more pronounced orange flavour, add the remaining orange juice.

Melt the butter over medium-high heat in a frying pan, add croutons, and sauté until golden brown. Drain on a paper towel.

Heat soup, ladle into bowls, and top each serving with a generous dollop of lightly whipped cream and some croutons.

This recipe is from Linda Haynes, The More from ACE Bakery cookbook.


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