Ingridients :
1 stick unsalted butter
1 cup onion, chopped
1 tablespoon garlic, minced
1 28 oz can diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried savory
1/4 teaspoon baking soda
1 cup freshly squeezed orange juice
1/2 cup whipping cream
In a medium-sized saucepan, melt the butter over medium-high heat. Add the onion and garlic, reduce heat, and saute until tender and translucent, about 10 minutes. Add the tomatoes, salt, pepper, savory, and baking soda. Bring to a boil, and then reduce to a simmer, cooking another 15-20 minutes, or until thickened. Puree with an immersion blender or in a food processor/blender. Once smooth, add orange juice. At this point, the soup can be refrigerated until ready to serve. If serving immediately, add the whipping cream and bring to a simmer over medium-low heat, stirring constantly. If desired, drizzle extra cream on top for a decorative look.
Enjoy!
