Oregon and soup have been on my mind lately; Oregon because my daughter, Isabella, was just accepted to two different universities in Oregon, and soup because it’s freezing outside!
On a culinary walking tour of Portland during a family vacation, we tasted tomato orange soup at the Flying Elephant Deli. It was so amazingly yummy that I did some digging and found the recipe. It’s really easy to make and the flavor is fantastic. Serve it with a little salad or some warm bread. It also freezes really well, so consider making a double batch. Enjoy and keep warm!
Tomato Orange Soup
1/2 cup unsalted butter
1/2 medium onion, diced
(2) 14.5-ounce cans unsalted diced tomatoes
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup whipping cream
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.
2. Use an immersion blender to blend the soup right in the pot or transfer to a food processor or blender and do it in a few batches (I use a Vitamix and it makes it so amazingly smooth).
3. Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.