Smoked Tomato Soup Recipes
SMOKED CHIPOTLE TOMATO BASIL SOUP
A rich and flavorful soup that is quick and easy to prepare. Tomato and basil meld together with the smoky spice of mild tabasco sauce as well as the kick of bloody mary mix. Also a great base for vegetable-based soups or as a topping for appetizers.
Provided by Colorado Connie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a 2-quart saucepan over low heat; cook and stir garlic until lightly browned, about 5 minutes. Stir in tomatoes and increase heat to medium; simmer for 10 minutes. Stir in chicken broth, tomato and clam juice cocktail, bloody mary mix, basil, hot sauce, garlic salt, and black pepper. Partially cover saucepan with lid and simmer until reduced, about 20 minutes. Reduce heat to low and add half-and-half; stir until heated through, about 5 minutes more.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 18.6 g, Cholesterol 16.4 mg, Fat 11.9 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 862.6 mg, Sugar 2.5 g
SMOKED TOMATO AND BACON SOUP
amazing smokey tomato soup with multiple layers of flavor. A friend of mine got this at a food fair in her home town. I've used this recipe for my friends and family and as soon as it's served the room becomes quiet followed by the sounds of slurping. Fantastic.
Provided by gr8hanz
Categories Vegetable
Time 1h30m
Yield 3 litres, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Toss Tomatoes, Onion, Garlic Cloves and fresh Thyme together with the Olive Oil and season with a touch of Salt and Pepper.
- Place in a shallow roasting pan and roast in oven for about 20 minutes.
- After add the tomato paste, stir well and return to the oven for another 10 minutes.
- Remove the ingredients from the roasting pan and scrape into a medium size stock pot.
- Add Tomato Juice and Chicken/Vegetable stock and simmer soup mix for about 20 minutes on low heat, (if soup looks like it's becoming too thick add a bit of water).
- Puree everything with a until smooth and strain through a semi-fine strainer.
- Pour mixture back into stock pot and return to heat.
- Bring soup to a light simmer and add Sugar, Cream, and Liquid Smoke.
- Season to taste with some Salt and Pepper.
- Place bacon in bottom of bowls and pour soup on top to serve.
Nutrition Facts : Calories 695.3, Fat 55.7, SaturatedFat 20.9, Cholesterol 137.5, Sodium 1974.7, Carbohydrate 18.7, Fiber 2.8, Sugar 10.6, Protein 31.2
SMOKED TOMATO SOUP
This recipe was demonstrated at the "celebrity kitchen" at the State Fair of Texas this year. It was SO good. My daughter hates tomatoes, but loved this soup. I had to guess on the measurements as the chef who prepared it had only just come up with the recipe a few days prior and didn't really have any good measurements himself, but it came out VERY good!
Provided by cookinmamma
Categories Low Protein
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a stock pot, saute onion, garlic, and thyme in olive oil over medium heat until onions are translucent.
- Stir in smoked tomatoes and canned tomatoes.
- Stir in some salt to taste.
- Simmer until tomatoes render their juices.
- Stir in chicken broth and Mexican hot sauce to taste.
- Simmer another few minutes.
- Add more salt to taste (if necessary).
- Stir in blue cheese until all melted.
- Cool soup and puree in a blender. If the soup is too warm the steam will build up in the blender and explode.
- Return to stock pot, stir in heavy cream, and serve when hot.
- Stirring in the cream is the final step before serving as the cream can curdle if added too early.
- The base (soup without cream) can be refridgerated for future use. Just add cream and warm before serving.
- Garnish with a sprig or two of fresh cilantro before serving.
Nutrition Facts : Calories 273.2, Fat 18.5, SaturatedFat 10.2, Cholesterol 54.4, Sodium 595.8, Carbohydrate 20.7, Fiber 3.9, Sugar 11, Protein 8.8
SMOKED TOMATO SOUP
Categories Soup/Stew Tomato Low Fat Kid-Friendly Healthy Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Scatter wood chips in a medium cast iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5-8 minutes. Transfer tomatoes to a plate and let cool slightly.
- Meanwhile, chop remaining tomatoes. Heat oil in a large pot over medium and cook onion and leek, stirring occasionally, until tender but not yet taking on any color, 8-10 minutes. Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes. Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil. Reduce heat, cover pot, and simmer until tomatoes are soft, 35-45 minutes. Let cool slightly; discard bay leaves.
- Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil.
More about "smoked tomato soup recipes"
SMOKED TOMATO SOUP | MIDWEST LIVING
From midwestliving.com
Servings 4-6Calories 98 per servingTotal Time 2 hrs 25 mins
- For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Sprinkle wood chips over coals. Place tomatoes, cut sides down, on grill rack over drip pan. Cover; grill for 30 minutes. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking and place wood chips in a pierced foil packet over the lit burner. Grill as above.) Remove tomatoes from grill. Cool slightly; remove cores.
- In a large saucepan, heat oil over medium-high heat. Cook onion in hot oil until tender but not brown, stirring occasionally. Stir in smoked tomatoes, water, tomato paste, sugar, thyme, garlic, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat and cool for 10 minutes. Remove and discard thyme sprigs and bay leaf.
- Press tomato mixture through a food mill. (Or, place one-third to one-half of the mixture at a time in a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining mixture.) Set a sieve over a large bowl. Strain tomato mixture through sieve; discard pulp and seeds.
SMOKED TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (79)Estimated Reading Time 1 minServings 4
- Scatter wood chips in a medium cast-iron skillet and heat over high until chips begin to smoke, about 5 minutes. Cut a 24" sheet of heavy-duty foil and fold in half to make a large square. Fold in half twice more to make a small, thick square. Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat. Cover with foil and top with another medium skillet. Let tomatoes sit until barely softened and smoky, 5–8 minutes. Transfer tomatoes to a plate and let cool slightly.
- Meanwhile, chop remaining tomatoes. Heat oil in a large pot over medium and cook onion and leek, stirring occasionally, until tender but not yet taking on any color, 8–10 minutes. Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes. Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil. Reduce heat, cover pot, and simmer until tomatoes are soft, 35–45 minutes. Let cool slightly; discard bay leaves.
- Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth. Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper. Serve warm or room temperature topped with basil.
SMOKED TOMATO SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Starter
SMOKED TOMATO AND BASIL SOUP | SOUTHERN BOY DISHES
From southernboydishes.com
Reviews 1Estimated Reading Time 2 mins
SMOKED TOMATO SOUP WITH BASIL CREAM - HEY GRILL, HEY
From heygrillhey.com
Reviews 1Servings 6Cuisine Comfort FoodCategory Main Dish
- Preheat your grill to 400 degrees. Place the quartered tomatoes on a large baking sheet and drizzle with 1 Tablespoon of the olive oil. Set the baking sheet on the grill grates, close the lid, and roast for 30 minutes.
- Heat the remaining olive oil over medium heat in a large, heavy bottomed pot. Stir in the carrots and onions and saute for about 10 minutes, until the vegetables are tender. Stir in the garlic and cook for an additional 2 minutes. Pour in the chicken stock, tomato paste, sugar, salt, pepper, and 1/8 cup of the fresh basil. Bring up to a simmer.
- Slowly transfer the roasted tomatoes from the baking sheet into the soup pot, cover with the lid and simmer for 20 minutes.
- Carefully ladle the soup mixture into a blender and puree in batches until all of the soup is pureed. Pour the blended soup through a strainer to remove any leftover chunks or pulp. Return the soup to the pot and stir in 1/2 cup of the heavy cream. Heat to desired temperature for serving.
SEXY SMOKED CREAM OF TOMATO SOUP RECIPE
From amazingribs.com
3.4/5 (19)Servings 5Cuisine American
- 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.
SMOKY TOMATO SOUP - BUDGET BYTES
From budgetbytes.com
4.8/5 (20)Total Time 30 minsServings 1.25Calories 137 per serving
- Finely dice the onion and mince the garlic. Add them to a soup pot with the olive oil and cook over medium heat until the onions are soft and translucent.
- Add the tomato paste, smoked paprika, and cumin to the pot. Continue to stir and cook for about two minutes to slightly caramelize the tomato paste and toast the spices.
- Add the cans of fire roasted tomatoes, vegetable broth, brown sugar, and some freshly cracked pepper. Stir to combine and heat through (about 10 minutes). Taste and adjust the seasoning if needed (salt may be needed depending on the brand of broth used).
SMOKED TOMATO SOUP RECIPE - DAN BARBER | FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr
- Scatter the wood chips in a medium cast-iron skillet and cover the skillet tightly. Heat the chips over moderately high heat until smoking. Place the 4 tomato halves on a rack and set the rack in the skillet. Cover and smoke the tomatoes for 2 to 3 minutes, or until barely softened. Transfer the tomatoes to a plate and let cool slightly, then peel them.
- In a large saucepan, heat the olive oil until shimmering. Add the onion and leek and cook over moderate heat, stirring frequently, until softened but not browned, about 10 minutes. Add the coriander seeds, garlic, bay leaves and horseradish and cook until fragrant, about 2 minutes. Add the chopped tomatoes, chicken stock and sugar, cover and cook over moderate heat until the tomatoes are softened, about 10 minutes. Discard the bay leaves.
- Working in batches, puree the soup with the butter and smoked tomatoes until smooth. Strain the soup into a clean saucepan; season with salt and pepper. Serve the soup in bowls, garnished with basil.
SMOKY TOMATO SOUP RECIPE TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.6/5 (10)Total Time 30 minsCategory SoupCalories 122 per serving
- In a large pot, heat the olive oil over high heat. Add the onion and carrot and sauté until soft and tender, about 5 minutes. Turn the heat to medium heat and stir in the garlic. Add the fire roasted tomatoes, tomatoes, roasted red peppers, vegetable broth, bay leaf, smoked paprika, cayenne pepper, and salt. Stir and let simmer over low for 15 minutes.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth or until desired consistency is reached.
SMOKED TOMATO BACON SOUP RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
4.8/5 (6)Category Soup
- In a large, heavy frying pan over medium-high heat, cook the bacon, turning once, about 6-8 minutes. Transfer to a paper towel; allow to cool and crumble the bacon into small pieces.
- Melt the butter into the bacon grease, and sauté the chopped onion and garlic for about 5 minutes, until slightly browned and softened.
- Add the diced tomatoes to the onion mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from the heat, allowing the tomato mixture to slightly cool.
- Working in batches, puree the soup in a blender, about 2 cups at a time. When pureeing in a blender, make sure you place a paper towel over the top, in place of the lid, and proceed in pureeing. This will eliminate any splatters.
SMOKED TOMATO BISQUE - VINDULGE
From vindulge.com
5/5 (1)Category Entree, SoupCuisine American, BBQ, BarbecueTotal Time 2 hrs 30 mins
- Heat the butter in a large soup pot set to medium heat. Add the onion, carrot, and celery, and cook, stirring occasionally, for 7-9 minutes (until soft). Add the garlic and cook for 1 additional minute.
SMOKY TOMATO SOUP WITH GRUYèRE TOASTS RECIPE - MELISSA ...
From foodandwine.com
4/5 Category Soup Recipes, Vegetable Soup, Tomato SoupServings 4Total Time 40 mins
- In a soup pot, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat until tender, about 5 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add the tomatoes, water, thyme sprig and bay leaf, season with salt and pepper and bring the tomato mixture to a boil. Cover and simmer over moderate heat until the tomatoes break down, about 15 minutes. Discard the thyme sprig and bay leaf.
- Preheat the broiler. In a blender, puree the soup in batches until smooth. Strain the soup back into the pot, pressing on the solids to extract as much soup as possible. Stir the cream into the soup and season with salt and pepper.
- Meanwhile, place the baguette slices on a baking sheet. Broil 6 inches from the heat until lightly toasted on both sides, about 2 minutes total. Top the toasts with the Gruyère and broil for about 30 seconds, until the cheese is bubbly. Ladle the soup into bowls and serve with the Gruyère toasts.
SMOKED TOMATO SOUP | WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 1 hr 20 mins
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