Two bowls of tomato-orange soup are served on a blue fabric surface. A plate of cheese toasts and a bowl of dressed salad greens are nearby.

Tomato-Orange Soup with Dijon-Miso Cheesy Toast

• October 13, 2025

This soup has been served at Elephants Delicatessen in Portland for over forty years. We lived near Elephants when we moved back to town, and found ourselves there frequently, grabbing sandwiches whenever we needed to grab lunch in a hurry.

Despite going in there every other week, we remained oblivious to the existence of this soup. Even if we had noticed it on the menu, I doubt we would have ordered it. Tomatoes and oranges and cream? Sounds pretty weird. Fortunately, our friends Dave and Rachel are huge fans. Years after we moved away from the neighborhood, they made a batch for us when we were sick, complete with a side of cheesy toast. It’s a fantastic combination. The acidity of the tomatoes and OJ work well together and balance out with the butter and cream.

After making the original recipe a few times, we have made some adjustments. We cut the butter and cream in half, which tones down the richness of the soup and lets the acidity shine through a bit more. (Don’t worry, the missing butter is used for the toast.) Elephants also adds a 1/4 teaspoon of baking soda to the soup, which helps tone down the acidity even further. After making a batch without it, we thought the results were really good. Maybe we just like extra tangy things?

The toast may seem a bit excessive, but the combination of mild miso, butter, Gruyère, and Dijon is fantastic. The nutty subtleties of the Gruyère might be lost here, so feel free to sub in a more economical Swiss cheese.

Together with the soup, there is so much going on. After having a bowl with two pieces of the toast, I marvel at how harmonious and flavorful it is. Even in the depths of a head cold, this is sure to wake up your tastebuds and put a smile on your face.

Tomato-Orange Soup with Dijon-Miso Cheesy Toast

YIELD

Serves 4

PREP TIME

5 minutes

COOK TIME

35 minutes

Ingredients

7 tablespoons butter
1 medium onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
One 28-ounce can whole tomatoes

1 cup fresh orange juice
1/4 cup heavy cream
Four 1-inch thick slices sourdough bread
1 tablespoon white miso paste
1 teaspoon Dijon mustard
1/2 cup grated Swiss cheese, preferably Gruyère (2 ounces)

Equipment

medium saucepan
immersion blender, countertop blender, or food processor
rimmed baking sheet

Set out to soften in a small bowl:

3 tablespoons butter, cubed

In a medium saucepan over medium-low heat, melt:

1/4 cup butter

Add:

1 medium onion, diced

Cook until soft and translucent, about 8 minutes. Add:

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

Stir together and cook for 2 minutes more. Add:

One 28-ounce can whole tomatoes

Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Purée with an immersion blender (or in batches using a food processor or countertop blender) until very smooth. Add:

1 cup fresh orange juice

1/4 cup heavy cream

Return to a gentle simmer over low heat and season to taste. Keep warm. Meanwhile, lightly toast:

Four 1-inch thick slices sourdough bread

Mix the softened butter with:

1 tablespoon white miso paste

1 teaspoon Dijon mustard

Spread miso butter on toasts and place them on a rimmed baking sheet. Sprinkle the toasts with:

1/2 cup grated Swiss cheese, preferably Gruyère (2 ounces)

Adjust an oven rack so that it is 6 to 8 inches from the heating element and broil toasts until the cheese has melted and the edges are beginning to brown, about 3 minutes. Cut the toasts in half and serve alongside the bowls of the soup.

About the Author

John Becker, Irma’s great-grandson, is the fourth generation co-author and steward of the Joy of Cooking. John has a background in literature, research, and critical writing. Influenced by his father Ethan’s improvisational style and his mother Joan’s love of international foods and spices, John started experimenting in the kitchen at a young age, whether in his mother’s Portland, Oregon condo or at the Becker family home in Cincinnati, Ohio. Many decades later, he continues to revisit Joy’s classic dishes while exploring new recipes, ingredients, and ways of thinking about home cooking.

Things that are true about John

When left to his own devices, John will slather his morning toast with fried chili paste instead of jam (unless its apricot).
John has probably used 5 forms of garlic in the last 24 hours.
John is a soda and bitters enthusiast.
Sometimes John struggles in the kitchen, even when he’s making something he basically knows by heart.
John is a recent convert to the chicken bouillon powder faith.
John is a pan juice aficionado.
John has gotten a speeding ticket while trying to keep Sichuan takeout from getting cold.
Grilling fish for company stresses John out.
John is impatient when making dark roux.
John thinks fried potato snacks belong in more sandwiches.
John is a recovering garlic press hater.
John thinks baby tongs are much better than culinary tweezers.