Tomato soup was immortalized by Pop Art icon Andy Warhol in the 1960s. The image of Joseph Campbell’s condensed tomato soup, a staple enjoyed by children and adults alike, was used in more than 100 of Warhol’s pop-art works.
Remember the days of was Campbell’s tomato soup with crushed saltines? Yes, it brings back those childhood memories when I though it was the best thing ever and that my mom was the best cook ever! Okay, I’ve learned a thing or two since then. I am pretty sure tomato soup is still one of the most popular soups in the world and unfortunately, for most of us brings back the idea of that tomato soup version that was so popularized in the 60s, the one synonymous with factory produced, condensed canned soup. Really nothing better than a super fresh tomato soup. It’s easy to make and anything but boring. As like the classical version, this tomato orange soup is amazing served with a grilled cheese sandwich to dip it in!
A large pot of this soup is also great for days to come. It makes for a healthy lunch or go ahead and freeze some for a rainy day. Refreshing and light, make it anytime of year.
TOMATO ORANGE SOUP
3 tablespoons butter
1 small yellow onion, diced
2 (14 oz) cans diced organic plum tomatoes (2 x 400 g)
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon baking soda
2 teaspoons fresh thyme, finely chopped
1 cup freshly squeezed orange juice (250 ml)
1/3 cup cream (80 ml)
1. Melt butter in a medium saucepan over medium-low heat.
2. Add the onion and cook, stirring occasionally, until translucent.
3. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes.
4. Puree using a hand blender. Stir in freshly squeezed orange juice. Just before serving, stir in the cream. Taste and adjust seasoning with salt and pepper as needed.