Smoked Tomato Soup with Basil Cream transforms the classic comfort food from a boring, bland canned version into a velvety smooth soup. It bursts with layers of fresh garden flavor.
Smoked Tomato Soup
Do you ever experience summers where your garden tomatoes ripen faster than you can pick them? This happens to me every year. If you need a great recipe for using fresh garden tomatoes, try smoked tomato soup!
This tomato soup is beyond ordinary! We smoke roast ripe, red tomatoes to enhance their natural sweetness. We then mix them with onions, carrots, basil, and cream for rich flavor in every bite. The soup comes with a topping of fresh basil cream and asiago cheese bread, making it the perfect meal.
I often make homemade tomato soup because my daughter frequently requests it, which is a great way to use up all those ripe tomatoes.
Tomato Soup from Smoked Tomatoes
You and your family will adore it! We enjoy it with toasted baguettes and shaved asiago cheese. My kids often ask for classic grilled cheese sandwiches too. For an even heartier meal, try adding cheese tortellini. I hope you love this soup as much as we do!
How to Make Smoked Tomato Soup
The secret to this recipe is the smoked tomatoes and basil cream. Here’s how to make smoked tomato soup. For the full recipe with ingredients and instructions, scroll to the bottom of the page.
- Smoke the tomatoes. Place the quartered tomatoes on a grill. I used a wood-fired pellet grill for a smoky flavor, but any indirect cooking method works. Different grills, like a Coyote Asado or a charcoal grill with two-zone cooking, are suitable.
- Make the soup. Sautee carrots and onions in olive oil in a large pot. Add garlic, chicken stock, tomato paste, sugar, salt, pepper, and fresh basil. Add the smoked tomatoes and simmer for 20 minutes.
- Blend the soup. Puree the soup in batches using a blender. Strain the soup and return it to the pot. Stir in heavy cream.
- Make basil whipped cream. Whip the heavy cream until it thickens. Add minced basil.
- Enjoy! Serve the soup with a spoonful of basil whipped cream and enjoy!
If you don’t want to grill but still want to boost the flavor of your tomatoes, use the same time and temperature in the recipe. Just put the tomatoes in your oven. They won’t have a smoky taste, but they’ll still be delicious! By the way, homemade tomato soup is often orange, so don’t worry about making it red.
Smoke Roasted Tomato Soup with Basil Cream
Ingredients
- 4 pound garden fresh tomatoes
- 2 Tablespoon olive oil divided use
- 2 large carrot peeled and diced
- 2 medium red onion diced
- 4 clove garlic minced
- 3 cup chicken stock
- 1 Tablespoon tomato paste
- 1 Tablespoon sugar
- 1 Tablespoon Salt
- 1/8 cup fresh basil julienned
- 2 Tablespoon black pepper
- 1/2 cup heavy cream
- 1/4 cup heavy cream
- 1/4 cup fresh basil minced
Instructions
- Preheat your smoker to 400 degrees. I used a pellet smoker, but you can use any smoker or grill with indirect heat.
- Place the quartered tomatoes on a large baking sheet. Drizzle them with 1 tablespoon of olive oil. Put the baking sheet on the grill grates. Close the lid and roast for 30 minutes.
- Heat the remaining olive oil in a large, heavy pot over medium heat. Add the carrots and onions, then sauté for 10 minutes until they are tender. Add the garlic and cook for 2 more minutes. Pour in the chicken stock, tomato paste, sugar, salt, pepper, and 1/8 cup of fresh basil. Bring the mixture to a simmer.
- Transfer the roasted tomatoes from the baking sheet into the soup pot. Cover the pot and simmer for 20 minutes.
- Ladle the soup mixture into a blender in batches. Puree until smooth. Pour the blended soup through a strainer to remove chunks or pulp. Return the soup to the pot. Stir in 1/2 cup of heavy cream. Heat the soup to your desired temperature for serving.
- Pour 1/4 cup of heavy cream into a bowl. Beat the cream until soft peaks form. Mince 1/4 cup of basil. Fold the minced basil into the whipped cream.
- Add a spoonful of basil cream on top. Serve with toasted bread or grilled cheese sandwiches.