Delicious Tomato Orange Soup Recipe - A Chef's Secret!

Ingredients

• 0.33 cup butter
• 1 large onion, chopped
• 2 cups white wine
• 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
• 0.5 teaspoon Spanish smoked paprika
• salt and freshly ground black pepper to taste
• 0.25 cup heavy cream
• 0.5 cup creme fraiche
• 1 tablespoon chopped fresh basil

Instructions

1. Roast poblano peppers directly on a gas burner until the skin is blackened and blistered. Transfer to a paper bag, seal tightly, and let steam for 20 minutes. Peel off the charred skin, remove stems and seeds, then chop and set aside for later.
2. In a large stockpot, melt butter over medium-high heat. Add chopped onion and cook, stirring occasionally, until lightly browned around the edges, about 5 to 7 minutes.
3. Pour wine into the pot with the onions and bring to a boil, scraping up any browned bits from the pot's bottom. Reduce heat to medium-low and simmer until the onions are deeply browned, approximately 5 minutes.
4. Add chicken stock, fresh and canned tomatoes, chopped poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer and cook until all vegetables are tender, around 30 minutes. Don't forget to remove the bay leaf before proceeding!
5. Carefully pour the soup mixture into a blender, filling it no more than halfway. Secure the lid with a folded towel and start with short pulses, gradually increasing to a smooth puree. Work in batches until all the soup is blended. Strain the pureed soup through a fine mesh sieve back into the stockpot, or use an immersion blender directly in the pot for the same smooth result.
6. Return the pureed soup to a gentle simmer, then stir in the cream. Adjust seasoning with salt and freshly ground black pepper to your liking. Serve hot, garnished with a dollop of creme fraiche and freshly chopped basil.

Nutrition

• Calories: 276 kcal
• Fat Content: 18 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 1231 mg
• Protein Content: 5 g
• Cholesterol Content: 52 mg
• Carbohydrate Content: 18 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g