Tomato and Orange Soup

Make this delicious and warming Tomato and Orange Soup for dinner or for the beginning course of a wonderful meal. The bright citrus from the orange juice pairs perfectly with the tomato base. Add a little cream and you will have one of the best soups ever!

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This easy Tomato and Orange Soup is so good and pairs perfectly with fresh bread or a melty grilled cheese sandwich! This recipe is inspired by the famous soup from Elephants Delicatessen in Portland, OR.

I fell in love with this soup when I worked near the food cart and had it at least once a week. Since I can’t visit my favorite deli right now, I thought I would bring the deli to my kitchen! There are a few minor changes but this version is VERY close to the original.

CHECK OUT MY WEBSTORY FOR THIS SOUP!

Ingredients Needed for Tomato and Orange Soup

• unsalted butter
• onion, diced
• canned diced tomatoes (14.5 oz.)
• salt
• black pepper
• baking soda
• dried oregano
• freshly squeezed orange juice
• heavy cream

How to Make Easy Tomato Orange Soup

• In a large saucepan, melt the butter. Add the chopped onion and cook over medium-high heat until translucent.
• Add the tomatoes, salt, pepper, baking soda, and oregano to the onions and bring to a boil. Reduce the heat and simmer uncovered for about 15 minutes.
• Put the mixture in a blender (or use your hand blender) and purée. Carefully strain the mixture through a fine-mesh sieve.
• Return the soup to the saucepan over low heat and stir in the orange juice. Add the heavy cream and bring just to a simmer while stirring, you don’t want it to boil. At this time, add any salt or pepper if needed.

How to Achieve an Impressive Cream Swirl on Top

To create the swirl of cream on top, gently pour the cream on top of the soup before serving. Be careful because it will sink if it is put on too fast. I found that a condiment bottle worked perfectly to make a beautiful swirl.

Tools for Making This Soup

Here are some tools you might need to make this soup. I used my Vitamix Blender to puree this soup and it always works perfectly. This set of fine-mesh sieves is the perfect set for your kitchen and will come in handy all the time. And these condiment bottles are so cute and can be used for more than just ketchup and mustard. They are the perfect tool to get that amazing swirl of cream on top of your soup!

Other Soup Recipes to Check Out

• Easy French Onion Soup
• Thai Red Curry Noodle Soup
• Instant Pot Frozen Beef Stew
• Easy Ramen Noodle Recipe
• Chicken Noodle Soup

Tomato and Orange Soup

This easy and delicious Tomato and Orange Soup recipe is inspired by the famous soup from Elephants Deli!

5 from 8 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 173kcal

Author: EmilyFabulous

Equipment

• large saucepan
• blender or hand blender
• condiment bottle (optional for cream garnish)

Ingredients

• ½ cup unsalted butter
• 1 medium onion, diced
• 2 cans diced tomatoes (14.5 oz.)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon baking soda
• ½ teaspoon dried oregano
• 1 cup freshly squeezed orange juice
• ½ cup heavy cream (plus more for garnish)

Instructions

• In a large saucepan or pot, melt the butter over medium-high heat. Add the chopped onion and cook until translucent, about 5-6 minutes.
  
• Add the tomatoes, salt, pepper, baking soda, and oregano to the onions and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes.
  
• Pour the mixture into a blender (or use a hand blender) and purée it. Strain the soup back into the pot through a fine-mesh sieve using a spatula to push it through. Be careful on this step because the soup is HOT!
  
• Return the soup to the saucepan over low heat and stir in the orange juice. Add the heavy cream and bring to a simmer while stirring (you don't want it to boil). At this time, add any salt or pepper if needed.
  
• To create the swirl of cream on top, gently pour the cream on top of the soup before serving. Be careful because it will sink if it is put on too fast. I found that a condiment bottle worked perfectly to make a beautiful swirl.
  

Notes

• If you want to make this soup ahead of time, make it up until you add the cream. Refrigerate until you are ready to serve and then heat up and add the cream before serving. 
• Freshly squeezed orange juice is best for this soup since there are no additives and it will be a fresh as possible with the most flavor.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 8.7g | Protein: 1g | Fat: 14.8g | Saturated Fat: 10.7g | Cholesterol: 40mg | Sodium: 551mg | Potassium: 114mg | Fiber: 1.1g | Sugar: 5.8g | Calcium: 18mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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