- 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.
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.