Make this delicious and warming Tomato and Orange Soup for dinner or 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!
This easy Tomato and Orange Soup is so good and pairs perfectly with fresh bread like my No-Knead Rosemary Bread or a melty grilled cheese sandwich made with my Dutch Oven Sourdough Bread! 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.
Why I Love This Recipe
I love this Tomato and Orange Soup recipe because of its unique combination of flavors. The natural sweetness of the fresh orange juice perfectly balances the acidity of the tomatoes.
I also love that this soup is easy to make using canned tomatoes and it's pretty healthy too. The soup's creamy texture, coupled with the refreshing citrus notes, makes it a comforting and refreshing treat that never fails to delight.
Ingredients Needed for Tomato and Orange Soup
Canned Tomatoes: Canned tomatoes are the main ingredient in this soup, providing a rich, tangy, and slightly sweet flavor base. If you want to use fresh tomatoes, they will need to be roasted first. Check out my Roasted Heirloom Tomato Soup for instructions.
Freshly Squeezed Orange Juice: Fresh orange juice is one of the star ingredients of the soup and adds a refreshing citrusy note to the soup that complements the acidity of the tomatoes and enhances the overall taste.
Unsalted Butter: Butter contributes richness and creaminess to the soup. If you use salted butter, reduce or omit additional salt to maintain the perfect seasoning balance.
Baking Soda: Baking soda reduces the acidity of tomatoes in soups like this one. It helps balance the flavors and reduces the need for excessive sugar to counterbalance the acidity. It also prevents the cream from curdling when added to the soup.
Onions: Onions add depth and savory notes to the soup, enhancing its overall taste profile.
Seasonings: Seasonings for tomato orange soup include salt, black pepper, and dried oregano.
Heavy Cream: Heavy cream adds richness and a velvety texture to the soup. If desired, you can use coconut milk as a substitute.
Other Soup Recipes to Check Out
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.
FAQs for This Recipe
Baking soda acts as a neutralizer for the acidity in the tomatoes. This addition is especially beneficial when incorporating milk or cream, as the baking soda prevents the dairy from curdling. Upon adding baking soda, expect a brief foaming and bubbling reaction that quickly subsides, leaving the flavor of the soup unaffected.
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 as fresh as possible with the most flavor. If you choose to use pre-made orange juice, find one without added sugar or other additions.
Yes, you can freeze Tomato Orange Soup for up to 2-3 months. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. Thaw the soup in the refrigerator before reheating.
Yes, you can make this soup vegan or dairy-free by using plant-based butter or olive oil instead of regular butter and substituting milk or cream with a non-dairy alternative like almond milk or coconut milk.
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!
If you get a chance to make these Meyer Lemon Cream Puffs, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Tomato and Orange Soup
- 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)
- 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.
- 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.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.