Tomato Orange Soup

A lightened up version of one of my absolute favorite soups. Courtesy of Elephant's Deli in Portland, OR.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Ingredients

• 3  tablespoons unsalted butter
• 1⁄2 medium onion, diced
• 2 (14 1/2ounce) 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.