Tomatoes can be slightly acidic. The honey and cinnamon balance that, imparting smooth sweetness. The surprise of potatoes on the bottom of the bowl makes the soup more of a meal! It's a perfect light lunch with a salad.
2 tablespoons vegetable oil
2 cups coarsely chopped onions
1 tablespoon minced garlic
2 cups chicken or vegetable broth
2 cans (each 28 ounces) peeled Italian plum tomatoes
Finely grated zest and juice of 2 oranges
2 tablespoons honey
2 cinnamon sticks (each 3 inches long)
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 russet potatoes, peeled, and sliced (?-inch)
Salt and coarsely ground black pepper
2 tablespoons chopped flat-leaf parsley, for garnish
1. Heat the oil in a large heavy pot over low heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and cook 5 minutes longer.
2. Add the broth, tomatoes, orange zest and juice, honey, cinnamon sticks, allspice, and nutmeg. Bring to a boil, reduce the heat and simmer, partially covered, stirring occasionally, for 30 minutes.
3. Meanwhile, place the potatoes in a saucepan and cover with salted water. Bring to a boil and simmer until the potatoes are just tender, about 8 minutes. Drain and reserve.
4. Puree the soup, in batches, in a food processor or blender. Return to the pot and season with salt and pepper. Reheat gently.
5. To serve, arrange 4 potato slices in the bottom of each soup bowl and ladle the soup atop. Sprinkle with parsley.
8 portions
