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Tomato Orange Soup


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  • 1/2 cup unsalted butter
  • 1/2 medium onion, diced
  • 28 ounce can diced tomatoes
  • 1 teaspoon 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 cream
  • 1/2 cup sour cream, for garnish


Servings 4
Preparation time 30mins
Cooking time 60mins


Step 1

In a saucepan, melt the butter. Add the onion and sauté until translucent. Add the tomatoes, salt, pepper, baking soda and thyme. Bring to a boil. Reduce the heat and simmer, uncovered for about 15 minutes until slightly thickened.

Let cool ... 30-45 minutes.

Puree the mixture. Strain through a sieve (optionally) and return to the saucepan. Stir in the orange juice and the cream. Bring to a simmer and adjust the seasonings.

Put the sour cream in a plastic bag and snip off one corner. Ladle the soup into serving bowls and pipe a sour cream decoration onto the top.

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