Orange Tomato Bisque Soup
Servings: 4 cups
Calories: 337kcal
Equipment
- Food processor or blender
- Fine mesh sieve
- Medium saucepan
Ingredients
- ½ cup butter (1 stick)
- ¼ cup yellow onion diced
- 2 14 ½ oz. cans diced tomatoes
- 1 ½ tsp salt more or less to taste
- ¼ tsp baking soda
- ½ tsp dried thyme
- 1 cup orange juice fresh squeezed is best
- ½ cup heavy cream plus more to drizzle
- olive oil to drizzle on top (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 337kcal | Carbohydrates: 8g | Protein: 2g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1132mg | Potassium: 176mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 1280IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 0.3mg