Elephant’s Tomato Soup

1/2 c. unsalted butter (1 stick)
1/2 medium onion, diced
2 – 14.5 oz. cans unsalted diced tomatoes with juice
1 t. kosher salt
1/2 t. pepper
1/4 t. baking soda
1/2 t. dried thyme
1 c. fresh orange juice
1/2 c. whipping 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 about 15 minutes or until slightly thickened.  Puree in a food processor or blender.  Return to saucepan and stir in orange juice and cream. Bring to a simmer and adjust seasonings if necessary. Serve hot.


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