Gretchen's Tomato Orange Soup Recipe - Allrecipes.com
Gretchen's Tomato Orange Soup Recipe
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Gretchen's Tomato Orange Soup
See how to make this comfort food favorite with a bright, delicious twist. See more
  • READY IN ABOUT hrs

Gretchen's Tomato Orange Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

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.
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Footnotes

  • Editor's Note:
  • To roast peppers in an oven instead of over an open flame, preheat an oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
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Reviews More Reviews

May 10, 2012

It tastes so good!

 
Jun 13, 2012

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.

 

4 Ratings

Mar 07, 2014

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.

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 1279 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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