Roasted Tomato and Blood Orange Soup with Arugula
A comforting soup with deep roasted tomato flavor balanced by the tartness of blood orange, finished with a handful of arugula. This italian-inspired soups (vegetarian) ready in about 50 minutes pairs cherry tomatoes, blood orange, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups cherry tomatoes
- 1 blood orange
- 1 yellow onion
- 2 cloves garlic
- 4 cups vegetable broth
- 2 cups arugula
- 2 tablespoons extra-virgin olive oil
- to taste salt
- to taste freshly ground black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 cups chopped cherry tomatoes, 1 chopped yellow onion, and 2 minced garlic cloves with 1 tablespoon extra-virgin olive oil on a baking sheet. Roast for 25 minutes until vegetables are caramelized and softened.
- Step 2: In a large pot, combine roasted vegetables, 4 cups vegetable broth, and juice of 1 blood orange. Simmer uncovered for 15 minutes to meld flavors.
- Step 3: Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Step 4: Return soup to pot, season with salt and freshly ground black pepper to taste, and stir in 2 cups fresh arugula until wilted and fully incorporated.
- Step 5: Serve warm in bowls, garnished with additional arugula if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Tomato and Blood Orange Soup with Arugula take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Tomato and Blood Orange Soup with Arugula?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Blood Orange Soup with Arugula?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Blood Orange Soup with Arugula for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Tomato and Blood Orange Soup with Arugula vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
