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 a little 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 a Grilled Cheese Sandwich from the grill, garlic bread, or cornbread.
- 6 cups Fired Up Marvelous Marinara Sauce (see note below)
- 1 ½ cups milk
- Salt and pepper to taste
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Make the marinara. 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!
- Blend it. 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.
- Mix in the milk. 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.
- Serve. 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.