Soups.ElephantsDeliTomatoOrangeSoup History
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May 12, 2013, at 12:08 AM
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Changed lines 21-22 from:
2 (14-1/2 ounce) cans diced tomatoes\\
1 teaspoon salt\\
1 teaspoon salt\\
to:
2 (14-1/2 ounce) cans diced tomatoes with juice\\
1 teaspoon kosher salt\\
1 teaspoon kosher salt\\
January 07, 2013, at 04:09 AM
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Changed lines 13-14 from:
Servings: 6
to:
Servings: 6\\
Attach:ElephantsDeliTomatoOrangeSoup.jpg\\
Attach:ElephantsDeliTomatoOrangeSoup.jpg\\
January 07, 2013, at 04:07 AM
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Changed line 16 from:
1/2 medium onion, diced\\
to:
1/2 medium onion, diced\\
Changed lines 23-24 from:
1/2 cup heavy or whipping cream\\
to:
1/2 cup heavy or whipping cream
January 07, 2013, at 04:06 AM
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Added lines 1-29:
Name: Elephant's Deli Tomato Orange Soup\\
Key Ingredient: diced tomatoes\\
Preparation: saute, simmer, puree\\
Cuisine: American\\
Source: Internet/Leanne Van Horn\\
Food Group: vegetable\\
Meals: lunch; dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :45\\
Servings: 6
1/2 cup (1 stick) unsalted butter\\
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\\
1/2 cup heavy or whipping 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 or use an immersion 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 cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.
Key Ingredient: diced tomatoes\\
Preparation: saute, simmer, puree\\
Cuisine: American\\
Source: Internet/Leanne Van Horn\\
Food Group: vegetable\\
Meals: lunch; dinner\\
Courses: soup\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :30\\
Elapsed Time: :45\\
Servings: 6
1/2 cup (1 stick) unsalted butter\\
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\\
1/2 cup heavy or whipping 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 or use an immersion 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 cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.