I absolutely adore this soup. Ever since I've been so sick this winter, this has been one of the few things that always tastes so good. Who knows, maybe when I totally get back my senses of taste and smell this might not be as good, but I don't think so.
It comes from Elephants Deli down town on the same block as Banana Republic, and right next to the Fox theatre.
1/2 cup unsalted butter (1 stick) (less could be good, maybe)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/4 - 1/2 cup heavy cream (optional)
In a saucepan, melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
Puree in a food processor or blender; strain through a sieve or food mill. Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.
At serving time, add the whipping cream if wanted and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream maybe drizzled on top of the soup immediately before serving for decorative effect.