TOMATO ORANGE SOUP
1/2 C. unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 tsp. salt
1/2 tsp. cracked
1/4 tsp. baking soda
1/2 tsp. dried thyme
1 C. fresh orange juice
1/2 C. heavy cream
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 and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary.