Tomato Orange Soup

Tomato Orange Soup
Recipe Date:
January 2, 2018
Cook Time:
Imperial (US)
Serve with Dutton Estate Pinot Noir: Karmen Isabella, La Familia, Jewell Block, Manzana Vineyard or Thomas Road Vineyard
  • 3 tbsps unsalted butter
  • 3 tbsps olive oil
  • 1 cup carrots, diced small
  • 1 cup onions, diced
  • 1 tsp garlic, minced
  • 1 28 ounce can San Marzanos tomatoes
  • 10 sprigs fresh thyme, tied in bundle with cotton string for easy retrieval
  • 1 1/2 cups chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 1/2 cup heavy cream
  • 1 cup fresh squeezed orange juice
  • basil olive oil and/or Green Valley Organics sour cream or crème fraiche for garnish, optional


In a large saucepan over medium low heat, melt the butter with the olive oil. Add the carrots and cook, stirring occasionally for 10 minutes. Add the onions and continue cooking until softened, adjusting heat if necessary to keep from browning. Add the garlic and cook a few minutes more. Add tomatoes with their juice, thyme bundle, chicken stock and salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 20-25 minutes, until slightly thickened. Remove thyme bundle, transfer to a blender and process until smooth. Return soup to low heat and stir in heavy cream and orange juice. Season with additional salt and pepper if needed. Serve drizzled with basil olive oil and sour cream. 

Dutton Estate Winery

8757 Green Valley Road
Sebastopol CA 95472

Shop & Visit: (707) 829-9463

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