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1/2 cup unsalted butter (1 stick)
In a saucepan, melt butter, add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme.
Bring to 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 and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
Poster's Notes:
I doubled the recipe, but NOT the butter! I did not strain it after pureeing it.
I hope you will try it, as it's so easy and worth all the calories. It will impress your guests.
If unsalted diced tomatoes are not available, substitute regular canned diced tomatoes and omit or reduce salt, depending on your taste.
Posted by Marilyn and Steve Kerman
Nutritional Info Per Serving: N/A
1/2 medium onion, diced
2 14-1/2 ounce cans unsalted diced tomatoes (see note)
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
This soup is a real winner. It is very rich and makes a wonderful special occasion first course.