Gretchen's Tomato Orange Soup Recipe

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.