gretchen's tomato orange soup

Ingredients

• Servings: 8
• 1/3 cup butter
• 1 large onion, chopped
• 2 cups white
• 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
• 1/2 teaspoon spanish smoked paprika
• salt and freshly ground black pepper to taste
• 1/4 cup heavy cream
• 1/2 cup creme fraiche
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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 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.