Elephant Tomato Orange Soup

By á-32

Ingredients

• 1/2 cup unsalted butter (1 stick)
• 1/2 medium onion, diced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon baking soda
• 1/2 teaspoon dried thyme1 cup fresh orange juice
• 1/2 cup heavy cream

Details

Servings 6
Adapted from suzette.typepad.com

Preparation

Step 1

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. (The Soup Lady likes a little texture and uses a hand held immersion blender for this.)

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. Extra cream maybe drizzled on top of the soup immediately before serving for decorative effect.