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Smoked Tomato Soup

Smoked Tomato Soup


3 lbs plum tomatoes

1 sweet Vidalia onion

3 Tbsp. extra virgin olive oil

2-3 cloves roasted garlic

1 Tbsp. fresh thyme, chiffonade

1/4 tsp. hot sauce

4 cups chicken stock

¼ cup heavy cream

4 Tbsp. fresh basil, chiffonade

Special equipment and kitchen supplies stove-top smoker/cooker

3 Tbsp. fine wood chips such as hickory or oak


1. Halve tomatoes lengthwise. Chop onion in four parts. Arrange tomatoes, cut sides up, on rack of smoker. Place onion on smoker.

2. Line drip tray of smoker with foil and spread wood chips evenly over center of smoker pan. Put tray on top of chips and put rack in tray. Put smoker on stove, using 2 burners, and heat, uncovered, over moderate heat until chips begin to smolder.

3. Smoke tomatoes and onion, covered, over moderate heat 30 minutes. Remove smoker from heat. Let tomatoes and onion stand, covered, 30 minutes.

4. Process tomatoes in a food processor to desired smoothness. I prefer some pieces to remain.

5. Mince onion and add to food processor.

6. Heat oil in large sauce pot over medium-high heat. Sauté garlic in oil briefly. Add tomatoes, onion, thyme and hot sauce. Add chicken stock and cream and bring to boil. 7. Reduce heat and simmer uncovered until soup thickens slightly, approximately 25 minutes.

8. Sprinkle with croutons and fresh basil before serving. See Recipe for Gruyere Croutons for topping.

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