Many believe that this recipe comes from Portland, Oregon from the Elephant Deli. I am not so sure as this combination can be found in the north of Scotland in the Baxter’s Foods, and can be purchased as this tomato/orange soup in a can!
|Medium onion, diced||½|
|Tomatoes diced||2 cans|
|Cracked black pepper||½ tspn|
|Baking soda||¼ tspn|
|Dried thyme||½ tspn|
|Fresh orange juice||1 cup|
|Whipping cream||½ cup|
In a saucepan, melt butter; add onion and sauté 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. A slice of orange and extra cream maybe drizzled on top of the soup for decorative effect immediately before serving.