It’s January! Holidays have just passed and I am busy around the house getting things back to the way they were. That always brings a twinge of melancholy as I love December and all the food and celebrations. But it also brings determination to get on with all my new year plans and have faith good things are ahead. One of those good things going through my mind is my tomato soup recipe. This is the tomato soup recipe that is made with the juice of fresh oranges. It is the perfect bowl of hot soup to warm me through a chilling January.
If you look at the recipe it has a good portion of high fat. It is not the low calorie soups that I usually stick to in Janyary. But it is satisfying enough to me that the soup alone is enough. It is a treat in my transition away from the things I will miss from the holidays. When I eat tomato soup with orange I am satisfied with just that.
I didn’t specify the type of orange best for this soup. Navel would probably be the first choice. But it happened that I had two navel oranges on hand plus two more of different varieties. We ended up eating the other two. But next time I think I’ll give them a try in the soup.
Tomato Orange Soup
Ingredients
- 1/2 cup unsalted butter
- 1/2 onion
- 2 14 ounce canned tomatoes small diced
- 1 tsp salt
- 1/4 tsp baking soda
- 1/2` tsp dired thyme
- 1 cup fresh orange juice
- 1/2 cup whipping cream
Instructions
- Melt the butter in a saucepan and saute onions until they are translucent, Add tomatoes, thyme, salt, and baking soda. When it has reached a boiling point, lower heat to a simmer. Let simmer for about 15 minutes. Soup should now be thickened. Puree in a blender and return again to saucepan. Add orange juice and cream and serve piping hot.
