Tomato and Orange Soup with Fresh Crab Croutes

This tomato and orange soup has such a simple but delicious blend of flavours. Add fresh crab to perfectly finish this soup.

by Bonne Maman

Ingredients
Method

Ingredients

Soup
- 50 g Butter
- 2 Tbs Olive oil
- 4 Red onion
- 2 Celery
- 450 g Butternut Squash
- 3 Garlic cloves
- 3 Tbs Bonne Maman marmalade
- 800 g Chopped tomatoes
- 600 ml Chicken stock
- 150 ml Single cream
- Salt & Pepper to taste
To finish
- 1 Ciabatta loaf
- 2 Tbs Fresh parsley
- 1 Red chilli
- 75 g Fresh white crab meat

Method

1

In a large saucepan melt the butter and 1 tablespoon of the oil and fry the onion, celery, squash and 2 of the garlic cloves for 7-10 minutes, or until the onion is very soft and golden.

2

Stir in the marmalade, tomatoes and stock. Bring to a boil and simmer for 30-35 minutes until all the vegetables are tender.

3

Cool and then liquidise the soup in a food processor or blender or with a hand-held blender. Stir in the cream, adjust the seasoning and return to the saucepan to reheat gently.

4

Brush the ciabatta toasts with the remaining olive oil and garlic clove. Stir the parsley and chilli or pepper into the crab meat and fork a little onto each ciabatta toast. Top each bowl of soup with some crab croutes before serving.

Comments & Ratings

More Bonne Maman recipes

	50 g	Butter
	2 Tbs	Olive Oil
	4	Red Onion
	2	Celery
	450 g	Butternut Squash
	3	Garlic Cloves
	3 Tbs	Bonne Maman Marmalade
	800 g	Chopped Tomatoes
	600 ml	Chicken Stock
	150 ml	Single Cream
	0	Salt & Pepper To Taste
	1	Ciabatta Loaf
	2 Tbs	Fresh Parsley
	1	Red Chilli
	75 g	Fresh White Crab Meat

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Tomato and Orange Soup with Fresh Crab Croutes

Ingredients

Soup

To finish

Method

1

2

3

4

Comments & Ratings