Gretchen's Tomato Orange Soup

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Duck Soup
Recipe by  Duck Soup

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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. 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. 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. 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. 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. 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.

Share It

Reviews (3)

Rate This Recipe
mizz_melanie
6

mizz_melanie

It tastes so good!

tomof12
3

tomof12

Wow, this was good. I couldn't get poblanos, so I used anaheim and red bell, and it was still strikingly delicious. Not your average recipe.

AbbyNormal
0

AbbyNormal

Served hot or cold, this soup has some zip to it. Unable to get my hand on poblano peppers, I substituted Rotel tomatoes with chilis and lime. This combination resulted in a fantastic change-up from ordinary tomato soup.

More Reviews

Similar Recipes

Oatmeal and Tomato Soup
(28)

Oatmeal and Tomato Soup

Zucchini Tomato Soup II
(26)

Zucchini Tomato Soup II

Tomato and Bread Soup
(12)

Tomato and Bread Soup

Tomato Florentine Soup II
(13)

Tomato Florentine Soup II

ViVi's Bacon and Tomato Soup
(9)

ViVi's Bacon and Tomato Soup

Meat Bones Tomato Soup
(2)

Meat Bones Tomato Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 276 cal
  • 14%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 1279 mg
  • 51%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Zucchini Tomato Soup II

>

next recipe:

Butternut Squash and Apple Soup