Smoked Tomato Soup Food

SMOKED TOMATOES

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

SMOKED TOMATO AND BACON SOUP

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.

SMOKED TOMATO SOUP

Steps:

• Heat a little oil in the bottom of your pot. Saute the onions until softened, about 10 minutes.
• Add the garlic and saute another 5 minutes.
• Add the red wine vinegar and simmer until reduced by half, about 10 minutes.
• Add the tomatoes and stock, and salt and pepper to taste, and simmer for about an hour, or until the tomatoes are starting to fall apart.
• Add the herbs and then puree in a food processor or using an immersion blender.

SMOKED TOMATO SOUP

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.