Gretchen's Tomato Orange Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Gretchen's Tomato Orange Soup

1. Butter - ⅓ cup
2. Onion, chopped - 1 large
3. White wine - 2 cups
4. Chicken stock - 3 quarts
5. Fresh tomatoes, chopped - 3 large
6. Crushed tomatoes - 1 (28 ounce) can
7. Fresh poblano chile peppers - 3
8. Carrot, peeled and sliced - 1
9. Bay leaf - 1
10. Grated orange zest - 1 tablespoon
11. Chopped fresh thyme - 1 teaspoon
12. Spanish smoked paprika - ½ teaspoon
13. Salt and freshly ground black pepper to taste - ½ teaspoon
14. Heavy cream - ¼ cup
15. Creme fraiche - ½ cup
16. Chopped fresh basil - 1 tablespoon

How to cook deliciously - Gretchen's Tomato Orange Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.