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coffee recipes

Tomato and Orange Cappuccino

For best results, never cook orange juice - it gets a tinny, metallic taste.

Tomato and Orange Cappuccino

Preparation Time: 20 mins

Cooking Time: 30 mins

Serves: 6


For best results, never cook orange juice - it gets a tinny, metallic taste. Reheating gently -as it is here - is fine.
Choose tomatoes which have been grown in sunny countries.



  • 20g (3/4 oz) butter
  • 90g (3 oz) carrots
  • 60g (2 oz) onions, peeled
  • 30g (1 oz) leeks
  • 1/2 clove garlic, peeled and crushed
  • 400g (14 oz) ripe, red tomatoes, chopped
  • 1 bouquet garni (parsley stalks, bay leaf, thyme, celery, strip carrot)
  • 500ml (18 fl oz) vegetable stock (a cube is fine)
  • a pinch of sugar
  • 60 ml (2 fl oz) double cream
  • 2 oranges, juiced
  • 285 ml (1/2 pint) semi-skimmed milk
  • salt and freshly milled pepper

For the garnish

  • six sprigs of flat-leaf parsley
  • paprika or a sweet chilli powder



  1. Melt the butter in a saucepan, and heat until it has stopped sizzling.
  2. Chop the carrots, onion and leeks into 4 cm (2 inch) pieces and add to the pan with the garlic. Turn to coat all in the
  3. butter, fry and soften until sweet and lightly coloured.
  4. Add the tomatoes, bouquet garni and stock, bring to the boil and skim. Simmer until the vegetables are cooked, about 20 minutes.
  5. Remove the bouquet garni. Add the sugar, then put the vegetables and stock in the blender.
  6. Cool then liquidise with the cream and orange juice until smooth and velvety, and season.
  7. When ready to serve, reheat the soup gently.
  8. Warm the milk and whisk it to a foam in the cleaned-out blender.
  9. Pour the soup into espresso cups and spoon the milk foam on top.
  10. Decorate with a herb leaf and a dusting of paprika or chilli powder.


Dualit Product Used

Dualit VortecS Blender