Ingredients
1 stick unsalted butter
1/2 med onion, diced
2 (14.5 oz) cans diced tomatoes
1 tsp salt
1/2 tsp cracked black pepper
1/4 tsp baking soda
1/2 tsp dried thyme
1 cup fresh orange juice
1/2 cup heavy cream
Preparation
Melt butter in 3 qt saucepan. 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 with immersion blender. Stir in orange juice. At this point, the soup can be refrigerated until ready to serve.
At serving time, add ceam and heat gently, stirring constantly. Adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.
