Combine tomatoes, carrot, onion, bay leaf, lemon rind, and peppercorns in a large saucepan; bring to a boil. Reduce heat; cover and simmer 8 minutes. Strain mixture, discarding pulp.
Return strained tomato mixture to saucepan; place over medium heat. Stir in broth, wine, and sugar; heat just to boiling. Stir in salt, pepper, and orange juice; heat thoroughly.
Ladle soup into individual bowls; garnish with orange rind and chopped parsley. Serve immediately as an appetizer.
Note: Indian River Soup may be served chilled with 2 tablespoons vodka in each bowl.
Oxmoor House Homestyle Recipes