Ingredients1 h 10 m servings 276 cals
- 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.
- 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.
Per Serving: 276 calories; 17.6 g fat; 18.2 g carbohydrates; 4.8 g protein; 52 mg cholesterol; 1279 mg sodium. Full nutrition
ReviewsRead all reviews 6
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.
Oh my gosh this soup was good I did not change anything will make it again for sure
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 ...
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...