Orange Tomato Bisque Soup is delightfully fresh yet comforting. Smooth and silky with simple ingredients that will make this your favorite tomato soup.
Perfect tomato soup is hard to come by. Perfect as in “this will be the only tomato soup I ever need” is near impossible. This Orange Tomato Bisque Soup combines simple ingredients and an easy, quick process to give you the best soup you’re craving in next to no time.
I first tried a version of orange tomato soup at a local restaurant, Localz Bistro, here in Utah. Their version has since been taste-tested next to mine and my tester say mine is brighter and fresher tasting. In searching for a version that met my high expectations, I came across a recipe from Elephants Deli and this one really fit the bill. They have locations in Oregon and since I can’t “jet over to Elephants”, I’d like to give a “thanks!” to them for sharing this upgrade on a simple classic.
What is the difference between Bisque and Soup?
The title of this recipe is ‘bisque’ and ‘soup’ but in the purest sense, this is bisque. Bisque is always made with cream or milk for a thicker, creamy texture than a broth-based soup. Bisque can be Soup but Soup isn’t always Bisque. Bisque is frequently made with seafood, but a vegetable bisque is doable and Orange Tomato Bisque is fabulous.
The recipe can be made without adding cream and it’s wonderful though I prefer how the cream adds to the velvety texture- Just make sure to call it Orange Tomato Soup if you leave it out. 😀
Ingredients in Orange Tomato Bisque Soup-
Canned tomatoes, butter, onion, thyme, salt and pepper, baking soda (yes, really), cream or half and half (not pictured), and of course, fresh squeezed orange juice.
How do you make Orange Tomato Bisque Soup?
A small amount of onion gets softened in butter; then canned diced tomatoes, salt, pepper, thyme, and baking soda go in. I add a tiny bit of baking soda and it does wonders for this recipe as it mellows out the acid and also removes the “canned tomato” taste that is sometimes prevalent. Then simmer until it thickens, about 15-20 minutes.
Next all the ingredients added so far get placed in a blender or food processor (I prefer the blender to really get everything smooth) and processed until smooth.
I strain the mixture through a fine mesh strainer as it’s added back into the saucepan. This removes the tomato skin fibers as well as contributing to the silky smooth texture that makes this a very comforting dish.
Next comes the fresh orange juice. The recipe calls for up to one cup of orange juice, but I like to start with about a half cup, taste and add more from there. Add until you can taste the orange but it doesn’t cover up the tomato-richness. At this point, you could serve it and it’s delicious, but to get that “luxury” in every bite, I highly recommend adding the cream.
Before serving, adding a little more cream and fresh ground pepper make for a pretty presentation. You could also add a drizzle of olive oil with or without the cream.
Orange Tomato Bisque Soup keeps very well in the fridge for up to three or four days. If you’re wanting to freeze it to always have on hand, it keeps wonderfully for up to a month. But it’s so easy to make fresh every time you’re in the mood, that freezing might not be what you need.
What to serve with Orange Tomato Bisque Soup-
The recipe makes about four cups so it’s a great side or sandwich accompaniment for four people, or a nice hearty serving for two. Pair with classic grilled cheese sandwiches, or a green salad for a light lunch. Other recipes that go very well with Orange Tomato Bisque are Vegetable Macaroni and Cheese, Quiche, or Pasta Salad with Burrata.
Whatever you pair it with, I hope you enjoy it as much as me and my family do. Thanks for stopping by and have a good dinner!
Orange Tomato Bisque Soup
- Melt the butter in a medium saucepan and add the onion. Saute until onion is translucent. Add canned tomatoes, salt, black pepper, baking soda, and thyme. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes until the mixture has thickened. During this time the tomatoes will break down and release their juices.
- Puree in a food processor or blender and strain back into the saucepan through a fine mesh sieve. This removes chunks and seeds from the tomatoes, etc. to result in a silky texture, so I wouldn't skip it.
- Add about half of the orange juice and taste. You want to be able to taste the orange juice by don't want it overpowering. Add more to your liking. (You can serve it at this point if you don't want to add the cream.)
- Add the heavy cream and heat gently but don't boil. Add more salt and pepper if desired. Once the soup has been dished up, extra cream and/or olive oil may be drizzled on top. More black pepper may be added to topping as well.
- Serve with crusty buttered bread or grilled cheese sandwiches.
- If the cream, when drizzled at serving, doesn't stay on top, then the soup wasn't thickened enough in first step.
- This serves 4 people as a side or a cup with a sandwich. Serves 2 people as a vegetarian main dish.