Tomato mandarin soup is one of those versatile dishes that can bring you refreshment in the summer, served as a gazpacho, or warm up cold autumn days, when the mandarins are ripe.
Bright as the sun whose energy they have been transforming the whole summer into sugar and vitamins, these health-bombs will help you keep the doctor away. Also, the sweet citrusy taste perfectly blends with the umami of tomatoes – it’s like a plate full of summer sun.
Unfortunately, citrus fruits these days are treated with many pesticides during the lifecycle and finally with fungicides and parasiticides to increase shelf life in supermarkets. These fruits might be safe to eat, but their peel is toxic and needs to be discarded (also be careful with handling them). So this recipe calls for non-treated mandarins.
Also, if you have managed to preserve some of your summer tomatoes in jars – you can use them for this tomato mandarin soup. If not, I’d recommend the canned tomatoes (BPA free cans) since fresh tomatoes in the winter have little to zero taste.
- Tomatoes canned – 800g
- Vegetable stock – 500ml
- Carrot – 1 medium
- Onion – 1 large
- Sugar – 1 teaspoon
- Olive oil – 1 tablespoon
- Mandarins – 4 pieces
- Salt and pepper to taste
Dice the onion and add to hot (but not smoking) olive oil and caramelize over low to medium heat often stirring. When the onions have caramelized (c 20-30 mins), add vegetable stock, chopped tomatoes, carrot, sugar and simmer in a covered pot for 30 minutes.
TIP: You can use the time while caramelizing the onions to prepare the vegetable stock.
Once boiled, blitz everything in a blender until smooth and strain through a fine mesh back into the pot.
Wash the mandarins and slice them in half. Carefully squeeze the juice and then remove the leftover membranes from the peel. You should be left with peels that have rough white texture on the inside. Press a couple of them together and julienne them on the chopping board. Add the mandarin noodles into the soup and boil for another 10 minutes. Switch off the heat, add mandarin juice and stir before serving.
TIP: You can store mandarins in the freezer until summer and make a refreshing tomato mandarin gazpacho, finishing it off with some fresh basil.