Tomato Orange Soup

Makes 4 servings.


  • 1 cup (4 oz.) Le Gruyère®, grated
  • 1 onion, diced
  • 2 Tbsp. olive oil
  • 2 lb. tomatoes, chopped
  • 10 oz. orange juice
  • 1 vegetable bouillon cube (8 oz.)
  • Salt and pepper, to taste
  • Cayenne pepper, to taste
  • 1/4 tsp. sugar
  • 1/2 bunch basil, julienned
  • Sour cream, for topping


Sauté onion in oil. Add tomatoes, orange juice and bouillon cube. Let simmer for 10 minutes.

Place mixture into a blender and purée until smooth. Remove from blender and place into a large bowl. Season with salt, pepper and cayenne pepper to taste. Add a pinch a sugar.

To serve, top soup with basil, Le Gruyère® cheese and a dollop of sour cream.

Tip: Serve chilled.