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Gretchen's Tomato Orange Soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Elevate classic tomato soup with roasted poblano chiles, fresh veggies, and zesty orange for a vibrant twist!
Ingredients:
  • 0.33333334326744 cup butter
  • 1 large onion, chopped
  • 2 cups white wine
  • 3 quarts chicken stock
  • 3 large fresh tomatoes, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 3 fresh poblano chile peppers
  • 1 carrot, peeled and sliced
  • 1 bay leaf
  • 1 tablespoon grated orange zest
  • 1 teaspoon chopped fresh thyme
  • 0.5 teaspoon Spanish smoked paprika
  • salt and freshly ground black pepper to taste
  • 0.25 cup heavy cream
  • 0.5 cup creme fraiche
  • 1 tablespoon chopped fresh basil
Instructions:
  • Char whole poblano peppers over medium-high flame on a gas burner until skin is blackened and blistered on all sides. Place in a sealed paper bag for 20 minutes, then peel off charred skin, discard stems and seeds, and chop peppers. Set aside.
  • In a large stockpot, melt butter over medium-high heat until sizzling. Add onion and sauté until lightly caramelized, about 5 to 7 minutes.
  • Pour the wine over the onions in the pot, allowing it to come to a boil while gently scraping off any browned bits. Lower the heat to medium-low and simmer until the onions are nicely browned, approximately 5 minutes.
  • Add chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper to the pot. Simmer for 30 minutes until vegetables are tender. Remove and discard bay leaf.
  • Transfer the mixture to a blender, filling the pitcher halfway. Secure the blender lid with a kitchen towel, pulse a few times to start, then puree until smooth in batches. Strain soup through a fine mesh sieve into the stockpot or use a stick blender directly in the pot.
  • Simmer the pureed soup, then swirl in cream and season with salt and black pepper to taste. Finish by garnishing each serving with a dollop of creme fraiche and chopped basil.

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