Ever since I saw a recipe for smoked tomato soup in Homemade, I knew I wanted to adapt the recipe for my blog. So, like, it’s literally been being pushed around for two years. But, when a friend of mine mentioned that he had a small smoker, we decided to give it a try (it’s so helpful having friends that are chefs).
I didn’t want to copy the recipe from Homemade entirely, because it uses canned tomatoes, which I’m not a fan of. So I combined the recipe with this one from Ina Garten that uses fresh tomatoes only. Unfortunately, I think our smoker chips were a bit old and didn’t pick up the flavor the way they should have. Our plan is to buy some more and try it again in the future, but for the time being, we still came up with an amazing and delicious creamy fresh tomato soup!
Smoked Tomato Soup (serves 6):
- 4 lbs fresh tomatoes (5 large)
- 1 large red onion, diced
- 3 cloves garlic, minced
- 2 carrots unpeeled and chopped
- 3 TBSP olive oil
- 1 1/2 TSP sugar
- 1 TBSP good tomato paste
- 3 cups vegetable stock
- 3/4 cups heavy cream
- Parsley, salt, and pepper for taste
- OPTIONAL: A Baguette and cheese for grilled cheese croutons
- Score the bottom of the tomatoes and blanche in boiling water for 30 seconds. Peel and place in the smoker for 30 minutes.
- When the tomatoes are smoked, saute the onions and carrots in the olive oil until very tender. Add the garlic and saute for one minute.
- Add the tomatoes, sugar, tomato paste, and vegetable stock and cook for 30-40 minutes or until the tomatoes are super tender.
- Add the heavy cream, stir and remove from heat.
- Puree in a blender until smooth.
- OPTIONAL: Cut small slices of a baguette, and top with cheese (I used a garlic cheddar) broil until toasted.