Smoked Tomato Soup Recipe
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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: , , , ,
Appetizer
Dinner
Lunch
Side Dish
Soups and Stews
Cuisine:
American
Makes:
Servings: cups
Takes:
Ingredients
- 6 cups Fired Up Marvelous Marinara Sauce (see note below)
- 1 ½ cups milk
- Salt and pepper to taste
Notes:
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 (107.2°C).
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.
Metric conversion:
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
Method
- 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 (107.2°C). 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.