Smoked Tomato Soup

by Erin

This isn’t your boring every day tomato soup. Add some smoke for an incredible flavor and it may become your go-to tomato soup.

Smoked Tomato Soup 4

Despite it being the end of September, we are still seeing temperatures in the high 80s. I’ve been wanting to make this soup for weeks but between general busy-ness and the heat I never got around to it. Heck I’ve wanted to make this soup since I first had the smokey tomato soup last winter at Lindey’s for Restaurant Week.

Smoked Tomato Soup 1

While I obviously don’t have their recipe (although I’ve been tempted to ask), I managed to come up with my own. I know it is a normal thing to use dried bread to thicken soup but this was actually my first time doing it myself. Have you ever done it?

Smoked Tomato Soup 2

Despite it being a common practice, I was still skeptical. That was until I took my first spoonful and swooned. While it wasn’t quite as smoky as I had hoped the flavor was incredible. Maybe next time I will smoke all of the tomatoes instead of using half canned, or I could add some liquid smoke flavoring. But regardless, I am calling this a win. Especially when paired with a pesto white cheddar grilled cheese <3.

Smoked Tomato Soup 3

As for updates on wedding things, I bought my dress this past weekend! A friend was in town so I decided to take advantage and booked some appointments. Thought I found one at the first stop, but went to my second appointment of the day just in case and sure enough I found one I couldn’t walk away from! Now to wait 6 months for it to come in… why is wedding stuff so drawn out? The only other progress we’ve made has been checking out a couple more venues. We still have a favorite but probably going to check on more just in case next week and then decide!

Smoked Tomato Soup 5

Two years ago: Midwest Loco Moco

Three years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Five years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Six years ago: “Don’t Judge Me” Mac & Cheese


Serves 6



2 tsp apple smoking chips (or 1 Smokin-O)

1 lb. plum tomatoes, halved lengthwise

1 Tbsp olive oil

Salt and pepper, to taste


6 slices country-style bread, each 1 inch thick and cut into 1-inch cubes

3 Tbsp olive oil

Salt and pepper, to taste


1 Tbsp unsalted butter

1 Tbsp olive oil

1 yellow onion, diced

3 garlic cloves, smashed

1 (28 oz.) can whole peeled tomatoes with juices

4 cups chicken stock

2/3 cup heavy cream

1 Tbsp honey

2 tsp kosher salt, plus more to taste

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1/4 tsp dried oregano

1/8 tsp red pepper flakes

Pinch of cayenne pepper


  1. Heat a stovetop smoker over medium-high heat. Put the smoking chips in the bottom of the smoking pan, reduce the heat to medium-low and place the rack in the smoker. (Alternatively, I used a Smokin-O’s ring on the grill.)
  2. Preheat oven to 350°F. In a bowl, stir together the bread cubes, olive oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake until golden, about 10 minutes. Set the croutons aside.
  3. In a bowl, stir together the tomatoes, olive oil, salt and pepper. Place the tomatoes, cut sides up, on the smoker rack. Cover and smoke for 15 minutes. Transfer the tomatoes to a bowl and let cool, then remove and discard the skins.
  4. Heat the butter and olive oil in a large heavy-bottomed pot over medium heat. Once the butter is melted, add the onion and saute until tender and translucent, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Add the smoked and canned tomatoes, stock, cream, sugar, salt, paprika, pepper, oregano, red pepper flakes, and cayenne. Bring to a boil and then lower the heat to simmer for 15 minutes.
  5. Remove the pot from the heat and puree with an immersion blender (or transfer to a tabletop blender). Set the pot over low heat, add the croutons and let stand for 5 minutes, stirring occasionally. Puree the soup again until smooth. Season to taste with salt and black pepper. Serve warm (I made pesto white cheddar grilled cheese with mine).

Source: Adapted from Williams-Sonoma and Joanne Eats Well With Others.

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Susan September 27, 2017 - 11:49 am

This would also be good with your white cheddar mac and cheese… The one canned soup I really miss is Campbell’s Tomato Rice soup, which was apparently discontinued several years ago. This one sounds like a good replacement. I’ve seen lots of tomato soup recipes, but this is one I think I’d enjoy eating. Not sure about getting the smoking done, so I might have to try liquid smoke.

Glad you were able to find your dress. And it’s a good thing you aren’t looking to get married in the next month or two… ????

spiffycookie September 27, 2017 - 3:35 pm

I’ve never had mac and cheese as a side to tomato soup, but now I must! As for not smoking the tomatoes, you could use another 28 oz. can of peeled tomatoes instead and add liquid smoke.

cakespy September 27, 2017 - 7:11 am

TOTAL weakness of mine – tomato soup and grilled cheese. I think that the trouble with tomato soup is that it’s so often bland. But adding a touch of smoke, now that’s going to amp it all up! Keeper.

spiffycookie September 27, 2017 - 3:34 pm

Oh yea this is anything but bland!


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