| Serves | 3 to 4 |
| Total Time | 40 minutes |
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 |
Dried thyme can be substituted for fresh; use 1/2 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.
This content is from the Culinate Kitchen collection.
Soups | |
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| | Birthday timeM.F.K. Fisher turns 100 on July 3Raise a glass to a classy food writer. |
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1. by Caroline on Feb 19, 2008 at 1:27 PM PST
What does the baking soda in this recipe do?
2. by carrie on Feb 19, 2008 at 2:25 PM PST
My guess is that it neutralizes the acidity, but a note in Fannie Farmer says that the baking soda keeps the milk from curdling. It definitely mellows the soup—in a nice way— but I’ve learned (by accident) that too much baking soda dulls the soup.
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