Ingredients
- 4 pounds fresh beefsteak tomatoes, quartered
- 3 tablespoons olive oil
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup chopped carrots
- Salt and pepper
- Pinch of cayenne
- 2 tablespoons minced garlic
- 1/2 gallon chicken stock
- 1/4 cup finely chopped parsley
- 1/2 cup heavy cream
Directions
Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Reseason with salt and pepper if needed. Stir in the heavy cream and serve.
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By mbraitman_12143566
Regina
on September 26, 2009
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I tried this soup out at work, and it was allright, but nothing to right home about.
I created a different version however that has gotten amazing results.
I start off by chopping up some rosemary....about 1 cup of fresh. I then tossinto the soup pot and lightly toast it untill you get that piney aroma released, then add in about 4 cups of red wine. Reduce down to 2 cups and add your smoked tomatoes...about 4 of them, then add in 1 litre of cream and 1 litre of milk, cook until desired thickness. Add Salt and Pepper to taste.
For the smoked tomatoes you need to smoke them untill you can rub the skin off with your fingers.
Sorry Emirl, I got you beat on this one.
By MGG04
Overland Park, KS
on October 26, 2007
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This soup was delicious. I will definitely make it again.
By dbeathe_948634
yamhill, OR
on October 24, 2006
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This is my favorite tomato soup. The only changes I have made are skin and seed tomatoes after smoking the tomatoes.Sometimes I serve them With parmesan crisps or put in bowls and top with puff pastry. I always get asked for the recipe.
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