Tomato Harvest Soup with Orange
Prep Time
15 minutes
Prep Notes
Make this recipe quickly by using canned tomatoes!
Cooking Time
30 minutes
Yields
6 servings
Ingredients
2 tbsp unsalted butter or coconut oil
½ medium onion, diced
2- 14.5 oz cans unsalted diced tomatoes with juice (or 10-14 medium sized fresh tomatoes, about 4 cups chopped)
2 cups broth (if using fresh tomatoes)
1 t sea salt½ t pepper
¼ t baking soda
½ t dried thyme (or 1 tsp fresh)
1 cup fresh squeezed orange juice
½ -1 cup canned pumpkin (this substitutes for the original recipe’s ½ cup whipping cream, you can also substitute almond milk, coconut milk/cream, or soy milk, to keep this dairy-free)
Directions
- In saucepan, melt butter; add onion and sauté until translucent.
- If using canned tomatoes, skip to next line. If using fresh tomatoes, add chopped tomatoes with 2 cups broth; simmer 20 minutes on low heat. Add salt, pepper, baking soda and thyme.
- Add canned tomatoes, salt, pepper, baking soda and thyme
- Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened.
- Add pumpkin.
- Puree in a food processor, blender, or with hand-held blender
- Stir in orange juice. Bring to a simmer and adjust seasonings if necessary.
- Serve hot.
- Note: If you don’t have unsalted tomatoes, omit added salt. To retain as much Vitamin C as possible, add orange juice last with minimal cooking time.
Notes
Gluten-free, Dairy-free
This hearty soup will put those freshly harvested tomatoes to good use. (No garden, no problem. You can use canned). Best part is you get the goodness from lycopene by cooking the tomatoes! An added bonus is the Vitamin C from the orange and pumpkin, as well as additional beta-carotene for better eyesight!
Credit
Evey Schweig, adapted from Elephant’s Tomato-Orange Soup
