GRETCHEN'S TOMATO ORANGE SOUP

Gretchen's Tomato Orange Soup image

Tomato soup was a childhood favorite for chef Gretchen Allison of Ducksoup Inn. At the start of her career, learning to make good soup opened the door to a whole new palette of flavors.

Provided by Duck Soup

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 16

Previous Next

Ingredients

⅓ 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
½ teaspoon Spanish smoked paprika
salt and freshly ground black pepper to taste
¼ cup heavy cream
½ cup creme fraiche
1 tablespoon chopped fresh basil

Steps:

Place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. Rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. Transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. Remove peppers from bag and peel off charred skin. Trim stems and seeds; discard. Chop peppers and set aside.
Melt butter over medium-high heat in a large stockpot. Add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
Pour wine into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. Reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
Stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until the vegetables are soft, about 30 minutes. Remove bay leaf and discard.
Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth. Strain soup through a fine mesh sieve back into the stockpot. Alternately, use a stick blender and puree the mixture right in the pot.
Return pureed soup to a simmer; stir in cream. Season with salt and black pepper to taste. Serve topped with a dollop of creme fraiche and chopped basil.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.2 g, Cholesterol 52 mg, Fat 17.6 g, Fiber 4.6 g, Protein 4.8 g, SaturatedFat 10.5 g, Sodium 1230.5 mg, Sugar 5.5 g