Ingredients
- 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)
Instructions
- 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!
Nutrition
Notes
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).