Tomato Orange Bisque

Stormy weather can only mean one thing: soup that’s bright and fresh. And this one won out. I had all the ingredients on hand and didn’t need to run to the store – always a major victory in my book.

This dish can easily be made paleo by substituting the butter for coconut oil and the cream for full-fat coconut milk. I made today’s batch with coconut oil and pasture-raised heavy whipping cream. There is a farm in Mulino, OR that I like and the local market sells it. Their cows are raised well and their cream is fantastic. It’s not raw, unfortunately, but it’s also non-homogenized. I’ll take some victory where I can get it. And once in a while, it’s a nice treat.

The inspiration for this recipe is from Elephant Delicatessen, a Portland-based deli. Their bisque is city-famous and has never disappointed.

A little note: You can transfer this soup to a blender and blend it that way… but I hate doing that. Hot things splashing around and the risk of burns do not sound like a lot of fun. (You’re reading the blog of a girl who once dumped boiling water on her stomach on accident…. so yea. I’m paranoid. And a bit accident prone.) I bought a handy-dandy immersion blender a few years ago. It’s saved me. And my stomach (literally) a few too many times. If you’re wondering how you’re going to afford one, a month of no Starbucks venti whatever-it-is-you-drink will quickly cover the cost. (And save your stomach – Starbucks. Really? Ew.) They can be found on Amazon here or at any store that sells kitchen tools. When I bought mine, they only had chrome. If I was able to do it over again, I’d totally get the turquoise. On a serious note, it’s a must-have for any paleo or primal foodie… or anyone who values not having a second-degree burn (and I still have the small scar to prove it… not that I will).

Bon Appétit!

Tomato Orange Bisque

• 3 tbsp unsalted organic grass-fed butter (like Kerrygold) or coconut oil
• ½ medium onion, finely chopped
• 1 28-oz can unsalted organic diced or whole tomatoes (BPA-free lining)
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• ¼ tsp baking soda
• 1 tsp fresh thyme leaves
• 1 cup fresh organic orange juice (about three oranges)
• ½ cup organic pasture-raised raw cream or full-fat coconut milk

1. Melt the butter (or coconut oil) in a stock pot over medium heat. Add onions and saute until the onions are translucent.
2. Add tomatoes, salt, black pepper, baking soda and thyme. Bring to a boil.
3. Lower heat to a simmer and cook uncovered for 15 minutes.
4. Using an immersion blender, puree the soup in the stock pot.
5. Add orange juice and whipping cream or coconut milk.
6. Bring to a simmer, adjust flavor with salt and pepper.
7. Serve hot.