Tomato Orange Soup with Roasted Chiles

Duck Soup 0

"Yummy soup - I'll leave this up to you Sonja!"


2 h 8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Brown the butter in a large non-reactive pot. Add the onion and saute quickly, stirring constantly until browned around the edges. Add the wine and reduce the heat.
  2. Allow the wine to evaporate and continue to cook the onions slowly until well browned.
  3. Add all of the remaining ingredients and simmer for
  4. at least a 1/2 hour, until the veggies are soft. Add more stock if needed.
  5. Puree in a blender and strain. Season with salt and
  6. pepper. stir in the cream. Re-heat to serve.
  7. Ladle into warm
  8. bowls. Dollop with a spoon of orange creme fraƮche and shredded basil.
  9. Orange Creme Fraiche
  10. Stir together thoroughly and cover. I like a glass jar for this. Set in a warm place (80 degrees F) for 24 hours.
  11. If it has thickened stir it and refrigerate it. If it hasn’t thickened leave it out longer and make sure the location is warm enough. Check again in a
  12. few hours.
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