Tomato Bisque with Orange Juice
This creamy Tomato Bisque with Orange Juice is smooth and silky with rich tomato flavor and a subtle citrusy brightness. Made with simple ingredients and ready in about 30 minutes, it’s an easy, comforting soup that pairs perfectly with crusty bread or grilled cheese.
Servings: 4 cups
Calories: 337kcal
Equipment
- Blender or food processor
- Fine mesh sieve
- Medium saucepan
Ingredients
- ½ cup butter (1 stick)
- ¼ cup yellow onion diced
- 2 (14 ½-ounce) cans diced tomatoes
- 1 tsp salt more or less to taste
- ¼ tsp baking soda
- ½ tsp dried thyme
- 1 cup fresh orange juice divided or to taste
- ½ cup heavy cream plus more to drizzle
- olive oil for drizzling (optional)
- fresh black pepper for serving
Instructions
- Cook the tomato mixture. Melt the butter in a medium saucepan over medium heat. Add the onion and sauté until translucent. Stir in the tomatoes, salt, baking soda, and thyme. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes, until the tomatoes have broken down and the mixture has thickened.½ cup butter, ¼ cup yellow onion, 2 (14 ½-ounce) cans diced tomatoes, 1 tsp salt, ¼ tsp baking soda, ½ tsp dried thyme
- Blend and strain. Carefully puree the tomato mixture in a blender (or immersion blender) until smooth. Pour the soup through a fine mesh strainer back into the pan for the smoothest texture (you can skip this step if your soup looks smooth enough).
- Add the orange juice. Stir in ½ cup of the orange juice and taste. Gradually add more until the orange flavor is noticeable but doesn't overpower the tomatoes. For a dairy-free soup, you can serve it at this point.1 cup fresh orange juice
- Finish with cream. Stir in the heavy cream and heat gently until warmed through; do not boil. Taste and adjust the salt if needed.½ cup heavy cream
- Serve. Ladle into bowls and, if desired, drizzle with additional cream and/or olive oil. Finish with freshly ground black pepper and serve with crusty bread or grilled cheese.olive oil, fresh black pepper
Notes
- Add the orange juice to taste. Start with ½ cup and add more gradually. Oranges vary in sweetness and acidity, so you may not need the full cup.
- Don't rush the simmering step. The tomato mixture should noticeably thicken before blending. If cream drizzled over the finished soup immediately sinks, the soup likely needed a little more time to reduce.
- For super smooth texture, strain the soup. A fine-mesh sieve removes tomato skins, seeds, and fibers and gives the bisque its silky finish.
- Serving size: This recipe makes about 4 cups, enough for 4 smaller servings alongside sandwiches or about 2 main-dish servings.
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