Elephants Delicatessen is an eating establishment in the Portland area, I guess. I've never been there myself or even heard of anyone who has, but this recipe apparently either comes from there or is an approximation of one of their offerings. A friend of mine (Carolyn Warner Taylor) urged me to try it. The idea of putting orange juice in tomato soup isn't something I would have ever thought of myself, but it works! Served with some crusty bread, this soup makes a quick and delicious, albeit a bit unusual, meal. Try it; you'll like it!
1/2 cup 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 squeezed orange juice
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 (or a hand held immersion blender for more texture). 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.