Jetzt Newsletter bestellen
Fruity tomato-orange soup

Fruity tomato-orange soup

Would you rather have a cold lunch and something warm in the evening, or the other way around? I rarely have a clear answer to that question. This often depends on your mood, available time in the lunch break or cooking pleasure the evening before. In winter, however, my food cravings have a clear preference. And that is: »Warm please, as often as possible!«. I often don’t have the time, however, for extensive cooking sessions, which makes delicious vegetable soups in all variations an important part of my kitchen. They’re fast, light and delicious. Here is one of my favourite recipes: a fruity tomato and orange soup.


  • 650 g pot tomatoes
  • 100 ml of freshly squeezed orange juice
  • 1 teaspoon Picual olive oil
  • 1 onion
  • 60 g yogurt
  • Fresh parsley
  • 1/2 tsp fennel seeds
  • 300 ml vegetable broth
  • Salt, pepper
  • Sugar

Skin the tomatoes and dice them. Dice the onion and fry together with the fennel seeds in some olive oil. Add tomatoes and vegetable broth, simmer for about 15 minutes. Then puree and add freshly squeezed orange juice. Season with sugar, salt and pepper. Reduce soup with a blob of yoghurt.

My serving suggestion: Serve with freshly chopped parsley and an orange slice on the rim of the plate. Bon appetit!