Shirley's Recipes

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Name: Elephant's Deli Tomato Orange Soup
Key Ingredient: diced tomatoes
Preparation: saute, simmer, puree
Cuisine: American
Source: Internet/Leanne Van Horn
Food Group: vegetable
Meals: lunch; dinner
Courses: soup
Temperature: hot
Effort: easy
Prep. Time: :30
Elapsed Time: :45
Servings: 6

1/2 cup (1 stick) unsalted butter
1/2 medium onion, diced
2 (14-1/2 ounce) cans diced tomatoes with juice
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup heavy or whipping cream

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 or use an immersion 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 cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

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