Portland’s Elephants Delicatessen makes a wonderful tomato-orange soup. When the local daily paper published the recipe, I decided to lighten it up by using less butter and cream. My version isn’t as rich, but it’s still very good; it’s even good without any milk or cream.
| ||3 || Tbsp. unsalted butter |
| ||½ || medium onion, finely chopped |
| ||1 || can (28 ounces) unsalted diced or whole tomatoes, chopped, with juice |
| ||1 || tsp. kosher salt |
| ||½ || tsp. freshly ground black pepper |
| ||¼ || tsp. baking soda |
| ||1 || tsp. fresh thyme leaves |
| ||1 || cup fresh orange juice |
| ||½ || cup whole milk or half-and-half |
- Melt the butter in a stockpot or large saucepan; add the onions and sauté over medium heat until they begin to soften. Add the tomatoes, salt, pepper, baking soda, and thyme. Bring to a boil, lower the heat to a simmer, and cook, uncovered, for 15 minutes, or until slightly thickened.
- Purée with an immersion blender or in a food processor or blender. (If using a blender, avoid burning yourself by only filling up the container halfway before blending.) If desired, strain the soup through a sieve, then return the soup to the pot.
- Stir in the orange juice and the milk or half-and-half. Bring back to a simmer and taste for seasoning, adding more salt, pepper, and milk or half-and-half to your liking. Serve hot.
Dried thyme can be substituted for fresh; use ½ tsp. instead.
Triple this soup recipe by using a 6-pound can of tomatoes and skipping the milk; freeze the results, then add the milk when you’re warming up the thawed soup.