2005: My oh my. This may be the most delicious soup ever, at least within memory. The tomato is comfortably familiar. The orange is a subtle surprise but still recognizable. Combined, you'll wonder, why didn't we do this before?
Made with an entire stick of butter and cream to boot, it's packed with calories and thus perfect comfort food for a neighbor who needs calories to fight a fast-moving cancer. It would also make a lovely starter - small portions! - at a dinner party. Or for every-day, save calories to savor a whole bowl. (Thought: Perhaps there's a lower-calorie version to be had by adding orange juice to Summer's Tomato Soup?)
The soup's inspiration comes from a [2008: now defunct] blog Taste Everything Once. Jenn was in the middle of moving and unpacked her soup pot at 5 in the morning just to make this! She thought it was worth it -- I would too! It's THAT good.
2008: I tried the soup again but with less butter, turning the focus onto the orange flavor. Very good!
RICH TOMATO ORANGE SOUP
Hands-on time: 10 minutes
Time to table: 35 minutes
Makes 4 1/4 cups
1/2 cup butter
1/2 an onion, chopped (about 1/2 cup)
28 ounces canned diced tomatoes
1 teaspoon kosher salt
1/2 teaspoon dried thyme (to moderate the spiciness that can be unappealing to someone's who's sick, I used only 1/4 teaspoon)
1/2 teaspoon pepper (again, today, only a couple of grinds)
1/4 teaspoon baking soda
1 cup orange juice (I used refrigerated juice but imagine fresh would be even better)
1/2 cup cream
Melt the butter in a medium pot on MEDIUM HIGH. Add the onion and saute until just soft. Add the tomatoes, salt, thyme, pepper and baking soda. (Don't worry if the mixture foams up a bit when you add the soda.) Bring to a boil, reduce the heat to MEDIUM and let simmer, uncovered, for about 15 minutes or until just beginning to thicken. Puree in a blender or use an immersion blender. (For soup that's dinner-party smooth, I might run the mixture through a chinois but I also kinda liked the tiny chunky bits so either one is good.) Stir in the orange juice and cream. Heat gently until hot but do not boil.
Per 1/4 cup; 78 Cal (75% from Fat, 3% from Protein, 21% from Carb); 1 g Protein; 7 g Tot Fat; 4 g Sat Fat; 4 g Carb; 1 g Fiber; 7 mg Calcium; 0 mg Iron; 252 mg Sodium; 19 mg Cholesterol, Weight Watchers 2 points
Per cup: 315 Cal (75% from Fat, 3% from Protein, 21% from Carb); 3 g Protein; 27 g Tot Fat; 17 g Sat Fat; 18 g Carb; 3 g Fiber; 30 mg Calcium; 0 mg Iron; 1021 mg Sodium; 78 mg Cholesterol, Weight Watchers 8 points