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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A lightened up version of one of my absolute favorite soups. Courtesy of Elephant's Deli in Portland, OR. 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 |
Directions:
1. In a saucepan, melt butter; add onion and sauté until translucent.
2. Add tomatoes, salt, pepper, baking soda, and thyme.
3. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
4. Puree in a food processor or blender; strain through a sieve or food mill.
5. Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.
6. Comments:.
7. If you can't find unsalted tomatoes, withhold salt until final tasting and adjust as preferred.
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