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.
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.
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?
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.
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!
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
SMOKED TOMATO SOUP
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
- 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.)
- 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.
- 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.
- 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.
- 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.
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… ????
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.
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.
Oh yea this is anything but bland!