Gretchen's Tomato Orange Soup

Char the Poblano Peppers (25 minutes): Place poblano peppers directly on a gas stovetop burner set to medium-high. Using tongs, rotate the peppers until the skin is completely blackened and blistered on all sides. Transfer the charred peppers to a paper bag, seal tightly, and let steam for 20 minutes. Remove from bag, peel off the charred skin, remove stems and seeds, and finely chop. Set aside.

Sauté the Aromatics (7 minutes): In a large stockpot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned around the edges, about 5-7 minutes.

Deglaze with Wine (5 minutes): Pour the white wine into the pot, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer until the wine has reduced slightly and the onions are well-browned, about 5 minutes.

Simmer the Soup (30 minutes): Stir in the chicken stock, fresh tomatoes, canned tomatoes, chopped poblano peppers, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook until the vegetables are very tender, about 30 minutes. Remove the bay leaf and discard.

Purée the Soup (10 minutes): Carefully transfer the soup in batches to a blender, filling no more than halfway. Secure the lid tightly and blend until smooth. Alternatively, use an immersion blender to purée the soup directly in the pot. Be careful of splattering when blending hot liquids.

Strain and Finish (5 minutes): For an ultra-smooth texture, strain the puréed soup through a fine-mesh sieve back into the stockpot. Return the soup to a simmer over low heat. Stir in the heavy cream and season with salt and pepper to taste.

Serve (2 minutes): Ladle the soup into bowls. Garnish each serving with a dollop of crème fraîche and a sprinkle of fresh basil chiffonade.