Sexy Smoked Cream of Tomato Soup Recipe

Homemade tomato soup has never tasted better thanks to the unexpected addition of grilled tomatoes.

Everyone loves tomato soup. But homemade tomato soup from fresh ripe tomatoes in August is sooooo much better than the canned. And when you smoke the tomatoes, add some milk or cream, you enter a whole new dimension.

This recipe takes some time but it is not hard and it is well worth the effort. You can serve it hot in winter or cold in summer, and it can be a meal all by itself. If you wish, serve a cup with Grilled Cheese Sandwich from the grill, garlic bread, or cornbread.

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By grilling the ingredients in this smoked tomato soup recipe, you are able to reach a depth of flavor that is sure to make it an instant classic.

Course. Lunch. Dinner. Appetizer. Side Dish. Soup.

Cuisine. American.

Makes. About 5 cups

Preparation time. 30 minutes total prep. 90 minutes total cook time for the marinara sauce base.

Ingredients

6 cups of Fired Up Marvelous Marinara Sauce (see note below)

1 1/2 cups milk

Salt and pepper to taste

About the marinara. Instead of grilling the ingredients, for this recipe, I like to smoke the tomatoes, celery, onions, carrots, and garlic for 30 minutes at about 225°F.

Optional. Sometimes I like to add one smoked red bell pepper before blending. You can use chicken or vegetable stock instead of some of the milk. If you wish stir in some hot pepper sauce.

Garnishes. Sometimes I like to garnish my tomato soup with a dollop of sour cream or mascarpone cheese in the center, some thinly sliced (julienned) fresh basil leaves, croutons or tortilla chips, bacon bits, minced jalapeño, or leftover grilled corn. A favorite is skinned, seeded, diced raw cucumber. I once had tomato soup in a restaurant with toasted salted pumpkin seeds. Spectacular.

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Method

1) Start with a double batch of my Fired Up Marvelous Marinara Sauce but instead of grilling, for this recipe, I like to smoke the tomatoes, celery, onions, carrots, and garlic for 30 minutes at about 225°F. Do not oversmoke!

2) When the sauce has cooled to room temp, run it through the food processor for about a minute, pureeing it into a thick slush, or use a stick blender to slushify it. Then pour it into a strainer and press it through the mesh with a ladle or big spoon. Keep pressing until you've gotten as much of the precious liquid possible. Scrape the outside of the strainer.

3) You will have about half the volume you started with, but it will be very thick, concentrated, and a bit grainy, so cut it with the milk, 2 parts tomato mix to 1 part milk. You can use cream, but the extra richness isn't necessary. I use 2% or whole milk and it is still fabulous. Stir. Taste and adjust salt and pepper, and add a squirt of hot sauce if you wish.

4) You can serve it hot or cold. To serve it hot, warm it in a pan, divide, and then garnish. To serve cold, chill in the fridge for at least an hour and then divide and garnish.

"Grilled cheese and tomato soup is the ultimate comfort meal."Ina Garten

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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