Simple ingredients is all you need for homemade tomato orange soup — a little onion, pure organic diced tomatoes, fragrant thyme, fresh squeezed orange juice and a just enough cream to richen things up. Those are the core ingredients to a deliciously rich in flavor soup that comes together in less than 30 minutes.
Tomato soup was immortalized by Pop Art icon Andy Warhol in the 1960s. The image of Joseph Campbell’s condensed tomato soup, a staple enjoyed by children and adults alike, was used in more than 100 of Warhol’s pop-art works. Remember the days of was Campbell’s tomato soup with crushed saltines? Yes, it brings back those childhood memories when I though it was the best thing ever and that my mom was the best cook ever! Okay, I’ve learned a thing or two since then. I am pretty sure tomato soup is still one of the most popular soups in the world and unfortunately, for most of us brings back the idea of that tomato soup version that was so popularized in the 60s, the one synonymous with factory produced, condensed canned soup.
A fresh tomato orange soup tastes best and is just as easy to make
There are certain types of food I could eat every day during those chilly fall and winter days. And soup is one of them. There is nothing quite as warming as sweater weather, homemade hug-in-a-bowl tomato soup. It’s easy to make and anything but boring. Plus it’s delicious and super easy to make! The list of ingredients is short, it doesn’t need to be stirred a lot — it basically cooks itself. Serve it up with some crusty bread and you have a fanstastic meal. Or as like the classical version, this tomato orange soup is amazing served with a grilled cheese sandwich to dip it in!
Tomato Orange Soup
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 x 400 g cans diced organic plum tomatoes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon baking soda
- 2 teaspoons fresh thyme, finely chopped
- 1 cup freshly squeezed orange juice (250 ml)
- 1/3 cup cream (80 ml)
Melt butter in a medium saucepan over medium-low heat.
Add the onion and cook, stirring occasionally, until translucent.
Add tomatoes, salt, pepper, baking soda (this neutralizes the acids) and thyme. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes.
Puree using a hand blender. Stir in freshly squeezed orange juice. Just before serving, stir in the cream. Taste and adjust seasoning with salt and pepper as needed. Enjoy!
If you don’t have fresh thyme on hand, 2 teaspooons fresh thyme can be substituted with 1/4 teaspoon dried thyme.
For a vegan version of this recipe, replace the butter with a plant-based margarine (such as Alsan) and the cream with a vegan cream replacement (such as Bio Soya Cuisine).
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