For nearly four decades, Portlanders have enjoyed our Tomato Orange Soup. People claim it has magical healing powers or that even a taste of it brings back childhood memories. It just tastes like Portland for generations of folks. If you search for the soup on the Internet, you will see that we published the recipe years ago. And you will find dozens of soup photos! People love to add their own flair and make our original recipe their own. (A huge compliment to us, really!)
About 4-6 servings
1/2 cup unsalted butter (1 stick)
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 cream
In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered for 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. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.