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