Orange Tomato Soup Recipe

Happy Valentine’s Day! If I could send each and everyone of you a valentine card I would do just that. Instead I am going to share one of my favorite soup recipes, perfect for today (and any day) with these heart shaped grilled sandwiches. This recipe is my own twist to a much loved local favorite from Elephant’s Deli. Loving the taste, but not the effects on my digestion, I switched the heavy cream and butter to a healthier coconut version, and it is just as yummy! Here is the recipe:

Tomato Orange Soup Ingrediants

Tomato-Orange Soup
Serves 4
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  1. 1/2 cup coconut oil (or butter)
  2. 1 med onion, diced
  3. 28 oz. diced tomatoes
  4. 2 tsps salt
  5. 1/2 tsp cracked black pepper
  6. 1/4 tsp baking soda
  7. 1 Tbsp fresh thyme (or 1 tsp of dried thyme)
  8. 1 cup fresh orange juice
  9. 1/2 cup coconut cream (or dairy cream)
  10. 2 tablespoons of orange zest
  1. Saute onions and coconut oil in pot until onions are transparent.
  2. Add fresh thyme and let cook for 1 minute.
  3. Place tomatoes and onion mixture into blender or food processor and pulse to desired texture. I like mine little bit chunky.
  4. Pour back into the pot and add salt, pepper and baking soda.
  5. Let simmer on medium heat for 5 minutes.
  6. Stir in orange juice, coconut cream and orange zest.
  7. Reheat and serve.
Lia Griffith

Recipe for Tomato Orange Soup