Gretchen's Tomato Orange Soup

Gretchen's Tomato Orange Soup

Duck Soup 0

"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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1 h 10 m servings 276 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



It tastes so good!

Oh my gosh this soup was good I did not change anything will make it again for sure

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.

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-u...