Tomato Orange Soup

Remember the time when Tomato Soup was the must-have item on every "fine dining" restaurant menu? - even more popular than the Sweet Corn Soup which was served in every dimly lit, red and gold decorated Chinese restaurant?
Well, I used to have those soups every single time we went out for dinner and my mother used to keep experimenting at home to get the "restaurant taste" so I would have it at home too. I guess she didn't account for the cornflour and mashed potatoes :)

Then there were those terrible versions we got served on the trains every summer vacation when we travelled down South (just tasted it on the Shatabdi last month and apparently Mr Laloo hasn't made a smidgen of difference!). And of course, the instant "packet" soups full of MSG and additives - not sure how much better or worse they are than the canned versions we have started getting from the US of A....

I soon started having tomato soup only at home - so much better and not complicated at all. So when I saw this recipe for a Tomato Orange Soup - it seemed really exotic and a must-try. Not to mention that so many people seemed to endorse it. I adapted it (just couldn't figure out what the baking powder was for!) and it was a delicious twist on the usual tomato soup. Its a light soup, so perfect for warmer weather too - it's become a favourite of mine.

I am sending this soup to Souper Soup Challenge - Volume Three at Running With Tweezers

Tomato Orange Soup

2 tbsp butter
1 onion medium chopped fine
5 tomatoes - blanched, peeled and chopped
1 tsp salt
2 tsp freshly crushed black pepper
1/4 tsp cumin powder
1/2 tsp dried thyme
Fresh Orange juice from 1 orange
2 tbsp fresh cream whipped

1. Melt butter in a heavy bottomed pan, add onion and saute for 4-5 minutes till transluscent.
2. Add chopped tomatoes, salt and dried thyme, bring to boil and then simmer on a low flame for 15 minutes. Add the crushed pepper and remove from flame.
3. Cool and puree in a mixer. Return to the pan and add the orange juice. Heat gently for a couple of minutes, adjust seasoning and serve with a dash of cream.