Orange Tomato Soup Recipe

I make this Tomato-Orange Soup with tomatoes I’ve canned from my own garden and fresh thyme snipped year-round. It’s the kind of recipe that feels especially right in the darker months—simple, comforting, and quietly nourishing.

The oranges are hand-zested and freshly squeezed, a small step that brings brightness to the pot and adds something subtly unexpected. Finished with coconut cream, this dairy-free tomato soup has a velvety texture that feels both cozy and gentle.

I like to serve it with a grilled cheese—smoky goat cheese on gluten-free bread is my favorite—or alongside a piece of crusty sourdough. It’s humble food, meant to be shared and lingered over.

I’ve also made a printable Tomato-Orange Soup recipe card so you can return to this recipe whenever the season calls for it.

Why orange works in tomato soup

You can certainly make tomato soup without orange, but when you use it thoughtfully, it adds balance and lift. Choose pure orange juice with no added sugar—and don’t skip the zest. Fresh zest brightens the tomatoes and transforms a familiar classic into something quietly special.

Oranges shine in winter, and they make your kitchen smell incredible, which is reason enough to make soup from scratch.

Tomato-Orange Soup

Serves 4

Ingredients:

  • 1/2 cup coconut oil
  • 1 medium onion, diced
  • 28 oz. diced tomatoes
  • 2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 cup fresh orange juice
  • 1/4 teaspoon baking soda
  • 1/2 cup coconut cream (a small can)
  • 2 tablespoons orange zest

Instructions:

  1. Sauté onions and coconut oil in a pot until onions are transparent.
  2. Add fresh thyme and let cook for 1 minute.
  3. Add tomatoes, salt, pepper, and baking soda.
  4. Let simmer on medium heat for 5 minutes.
  5. Stir in orange juice, coconut cream, and orange zest.
  6. Use an immersion blender to refine the soup's texture. I like mine a little bit chunky. You can also use a blender or food processor and pulse to the desired texture.
  7. Reheat and serve.

My Tips for Taste

Use canned whole or diced tomatoes if you don't have garden-canned on hand. San Marzano tomatoes work beautifully here. The quality of your tomatoes matters since they're the star.

Fresh-squeeze your oranges. Store-bought juice will work in a pinch, but fresh-squeezed has a brightness that's worth the extra five minutes. Zest the oranges before you juice them—it's much easier that way.

Don't skip the baking soda. It cuts the acidity of the tomatoes and gives the soup a smoother, more balanced flavor.

Blend to your preference. I like mine with a little texture, but if you want it silky smooth, blend longer. No wrong answers here.

What You Might Ask

Can I use butter and dairy cream? Absolutely. The coconut version keeps it dairy-free, but traditional butter and cream work beautifully if dairy isn't a concern.

How long does it keep? It'll stay fresh in the fridge for 4-5 days and freezes well for up to 3 months.

What should I serve with it? Grilled cheese is my go-to—smoky goat cheese on gluten-free bread or a simple sourdough. Heart-shaped sandwiches are especially nice around Valentine's Day.


Tomato Orange Soup Ingrediants

Recipe for Tomato Orange Soup