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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.7 Kcal (1364 kJ) | ||
| Calories from fat | 149.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 26% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 542.6mg | 23% | |
| Potassium | 651.94mg | 14% | |
| Total Carbs | 22.54g | 8% | |
| Sugars | 11.4g | 46% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 12.7g | 25% | |
| Vitamin C | 12.9mg | 22% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.1mg | 0% | |
| Calcium | 48.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.62 Kcal (250 kJ) | ||
| Calories from fat | 27.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 26% | |
|---|---|---|---|
| Cholesterol | 7.49mg | 14% | |
| Sodium | 99.32mg | 23% | |
| Potassium | 119.34mg | 14% | |
| Total Carbs | 4.13g | 8% | |
| Sugars | 2.09g | 46% | |
| Dietary Fiber | 0.27g | 6% | |
| Protein | 2.32g | 25% | |
| Vitamin C | 2.4mg | 22% | |
| Calcium | 8.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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