Directions:
- 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 a decorative effect.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 292.22 Kcal (1223 kJ) | ||
| Calories from fat | 256.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.55g | 44% | |
|---|---|---|---|
| Cholesterol | 81.56mg | 27% | |
| Sodium | 670.86mg | 28% | |
| Potassium | 200.69mg | 4% | |
| Total Carbs | 8.72g | 3% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 1.52g | 3% | |
| Vitamin C | 34.2mg | 57% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32mg | 3% | |
| Amount Per 100 g | |||
| Calories | 215.66 Kcal (903 kJ) | ||
| Calories from fat | 189.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 44% | |
|---|---|---|---|
| Cholesterol | 60.19mg | 27% | |
| Sodium | 495.1mg | 28% | |
| Potassium | 148.11mg | 4% | |
| Total Carbs | 6.43g | 3% | |
| Sugars | 4.38g | 24% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 1.12g | 3% | |
| Vitamin C | 25.2mg | 57% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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