This Tomato Orange Soup is the richest, creamiest tomato soup you’ve ever tried, with a splash of fresh orange just for a bit of extra tang!
I recently discovered my new favorite soup. In a quest to find something quick to grab for lunch, I stopped in at our local deli, Elephant’s, and grabbed a bowl of their Tomato Orange Soup. The entire walk back to the office, I was treated to the aroma of this amazing, warm bowl in my hands – The sweetness of fresh tomatoes, with a tinge bright citrus. I couldn’t wait to dig into it!
That first spoonful was better than I had dreamed of. It was the creamiest, most silky, tomato soup I had ever had. And then the magic happened – That bit of orange hit the back of my tongue when I swallowed, leaving behind its flavor that wasn’t to be forgotten. And then I inhaled the entire bowl while I dreamed of recreating this recipe at home.
I started by making my go-to tomato soup. A simple 3-ingredient recipe using canned tomatoes, butter, and onion. Then I had to play around with the orange juice to get those flavors just right. I didn’t want the orange to be too overpowering, but I definitely wanted to know it was there. I found the right balance, but the soup was still a bit tart…
I’d read that baking soda can help counteract the acidity of tomatoes. And, I figured that it would be doubly helpful in this recipe as oranges are a bit acidic as well. A pinch of baking soda really helped to do the trick. I also added in some heavy cream to mellow out things a bit more and to add even more creaminess.
I couldn’t have been happier with the way this soup turned out. I’ll be eating it in regular rotation this winter. I may even eat it all summer long too, putting those fresh tomatoes to use! Bring on the grilled cheese!
- 2 (14.5 oz.) cans diced tomatoes
- 6 tbsp unsalted butter
- ½ medium onion, diced
- 1 tsp salt
- ½ tsp cracked black pepper
- ¼ tsp baking soda
- ½ tsp dried thyme
- 1¼ cups fresh orange juice
- ½ cup heavy cream
- Melt butter in a large saucepan over medium heat. Add onion and saute until translucent. Add tomatoes and their juice, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
- Transfer contents to a blender and process until smooth.
- Return to pot set over low heat and stir in orange juice and cream. Let heat gently and serve immediately.
- Although fresh squeezed orange juice is preferred in this recipe, a high-quality bottled orange juice will work as well.
- A light-red wine works well with this creamy soup. Try a Grenache, Gamay or Barbera d’Alba.
- For a white wine option, try a Viognier – Its viscosity and lush flavors stand up well to this rich soup.