Elephants Tomato Orange Soup Food

ELEPHANT DELI TOMATO-ORANGE SOUP, VERY QUICK

Elephant Deli Tomato-Orange Soup, Very Quick image

Got this recipe from our local paper, many years ago. It is quick and good, another family favorite. Can be made with bottled pre-squeezed orange juice, but fresh orange juice is better.

Provided by Grannydragon

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter (1 stick)
1 medium onion, diced
2 (14 1/2 ounce) cans tomatoes (diced or pureed)
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1 teaspoon dried thyme
2 cups fresh orange juice
1/2 cup cream (heavy or whipping)

Steps:

Sautee onions in butter, in soup pot until transparent.
Add canned tomatoes with their juice, salt, pepper, baking soda and dried thyme.
Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
Add orange juice and cream, heat through and serve, hot.

ELEPHANT'S TOMATO ORANGE SOUP

ELEPHANT'S TOMATO ORANGE SOUP image

Categories Soup/Stew Citrus Tomato

Number Of Ingredients 9

Ingredients

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 thyme
1 cup fresh orange juice
1/2 cup heavy cream

Steps:

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. 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 may be drizzled on top of the soup immediately before serving for decorative effect.

TOMATO ORANGE SOUP

Tomato Orange Soup image

A lightened up version of one of my absolute favorite soups. Courtesy of Elephant's Deli in Portland, OR.

Provided by VNess

Categories Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1/2 medium onion, diced
2 (14 1/2 ounce) cans unsalted diced tomatoes with juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup fat-free evaporated milk

Steps:

In a saucepan, melt butter; add onion and sauté 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.
Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
Comments:.
If you can't find unsalted tomatoes, withhold salt until final tasting and adjust as preferred.

Nutrition Facts : Calories 189.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 24.2, Sodium 1000, Carbohydrate 24.7, Fiber 3.3, Sugar 17.1, Protein 4.7

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