Elephant's Deli Tomato Orange Soup

Portlander's are incredibly blessed to have Elephant's Deli and for their world-famous tomato orange soup. Susy's good friend Lisa introduced this soup to us many years ago. We loved it and thankfully to the abundance of other fans, Elephant's has provided their recipe. Spending a lazy lunch or happy hour in the deli over soup, salads, cheese and wine is delightful. Even more delightful is enjoying it from the comfort of home.

1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced Muir Glen tomatoes or 2 pounds fresh roma tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme (or 1 tsp fresh)
1 cup freshly squeezed or low pulp orange juice (start with 1/2 cup and add more depending upon your taste)
1/2 cup 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 for a thin consistency. (We prefer to serve it unstrained.) 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 heavy 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. Pairs great with a rosemary/olive oil loaf and salad.