Smoked Tomato Soup
Is this the homemade soup that Travis Tritt was singing about? Perhaps, but one thing is for certain, this soup is so comforting that you'll want to write a song about it! This isn't as easy as popping open a can from the grocery store, but is easier than you think. With minimal effort, you can make a soup that is smoky, savory, and velvety smooth. Pair this with your favorite grilled cheese and you have the perfect combo for the coldest winter evenings.
12 vine ripened(on the vine) tomatoes
1 medium sweet onion
1 red bell pepper
1 cup evaporated milk (or cream)
3 tablespoons fresh basil
1 tablespoon tomato paste
Preheat smoker or oven to 400 degrees Fahrenheit.
Slice tomatoes in half and remove small core where the vine attached.
Peel and quarter the sweet onion, then seed and quarter the red bell pepper.
Place the vegetables on a baking sheet or disposable aluminum tray. Season generously with Lane’s Garlic² Rub. Roast/Smoke for 20-20 minutes or until vegetables have softened and become slightly charred.
Blend vegetables and any liquid left in baking sheet/pan in a stand blender or in a pot with an immersion blender until smooth. Add in tomato paste, evaporated milk or cream, and more Garlic² rub to taste while blending.
Add chopped basil and simmer soup over medium-low heat for 10-15 minutes until thickened slightly.
Garnish with more fresh basil or parmesan cheese and serve.
- Apple, cherry, or pecan woods are recommended if smoking vegetables.
- Serve with grilled cheese for a classic combo. (sprinkle some parmesan cheese on the outside of the grilled cheese for an extra crispy crust)
- All types of tomatoes can be used for this recipe, mix and match your favorite kinds!