Who doesn't have a fondness tomato soup? There are enough variations in the world to please everybody and this one comes from Elephant's Deli in Portland, OR. I have to think that it was birthed by accident - perhaps some careless kitchen worker bumping into a glass of orange juice, or perhaps an unlabeld can grabbed and added to the soup pot in a hurry? Whatever. It turns out to be quite an interesting soup and so popluar that the local paper printed the recipe at the request of the public.
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme1 cup fresh orange juice
1/2 cup heavy cream
In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Puree in a food processor or blender; strain through a sieve or food mill. (The Soup Lady likes a little texture and uses a hand held immersion blender for this.)
Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.
At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream maybe drizzled on top of the soup immediately before serving for decorative effect.