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TOMATO ORANGE SOUP with CREAM




Source of Recipe


Elephants Delicatessen, Portland, OR


Recipe Introduction


a simple and easy soup that can be made ahead of time and served later



List of Ingredients





makes 8 servings

1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried Thyme
1 cup fresh orange juice
1/2 cup whipping cream



Recipe



In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.

Puree in a food processor or blender; strain through a sieve or food mill.

Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.

At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary.

Garnish by drizzling a small amount of whipping cream in an attractive pattern across the top of the soup and serve.