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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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 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.

  • 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.

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.

Nutrition Facts

276 calories; 17.6 g total fat; 52 mg cholesterol; 1231 mg sodium. 18.2 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2012
It tastes so good! Read More
(6)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/10/2012
It tastes so good! Read More
(6)
Rating: 5 stars
05/10/2012
It tastes so good! Read More
(6)
Rating: 5 stars
06/14/2012
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. Read More
(4)
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Rating: 5 stars
08/10/2015
Oh my gosh this soup was good I did not change anything will make it again for sure Read More
(3)
Rating: 5 stars
06/26/2016
This was the best soup I've ever had in my life I was very impressed with the results!the orange zest ads immense exotic flavor. I varied it a little bit by also adding a yellow bell pepper in the purée then added some cooked rice and upon serving also added some cheese on top. So good!! Definitely making this again!! Read More
(1)
Rating: 5 stars
03/07/2014
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. Read More
(1)
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Rating: 5 stars
04/03/2017
I made this for a family lunch and I made a big pot and it was gonna very very fast. I also made fresh croutons and with mini french toast drizzle olive oil and minced garlic on top so yummy. Read More