Tomato-Orange Soup
| Yield: | 6 Servings |
| Categories: | Soups |
| 4 | c | Chicken stock or canned low-salt broth |
| 1 | 28-ounce can whole peeled tomatoes; with juice | |
| 1 | lg | Onion; thinly sliced |
| 1 | lg | Carrot; thinly sliced |
| 1 | ts | Lemon peel; grated |
| 2 | Bay leaves | |
| 1/2 | ts | Sugar |
| 3 | tb | Butter |
| 2 | tb | Flour |
| 1/4 | c | Orange juice purchased croutons |
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