Smoked Tomato Soup
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
44
Sourness
41
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Scatter wood chips in a medium cast iron skillet and heat over high until chips begin to smoke, about 5 minutes
2
Cut a 24" sheet of heavy-duty foil and fold in half to make a large square
3
Fold in half twice more to make a small, thick square
4
Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat
5
Cover with foil and top with another medium skillet
6
Let tomatoes sit until barely softened and smoky, 5–8 minutes
7
Transfer tomatoes to a plate and let cool slightly
8
Meanwhile, chop remaining tomatoes
9
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
10
Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes
11
Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil
12
Reduce heat, cover pot, and simmer until tomatoes are soft, 35–45 minutes
13
Let cool slightly; discard bay leaves
14
Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth
15
Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper
16
Serve warm or room temperature topped with basil
17
Scatter wood chips in a medium cast iron skillet and heat over high until chips begin to smoke, about 5 minutes
18
Cut a 24" sheet of heavy-duty foil and fold in half to make a large square
19
Fold in half twice more to make a small, thick square
20
Carefully place over chips and set 5 tomato halves, cut sides up, on top; remove skillet from heat
21
Cover with foil and top with another medium skillet
22
Let tomatoes sit until barely softened and smoky, 5–8 minutes
23
Transfer tomatoes to a plate and let cool slightly
24
Meanwhile, chop remaining tomatoes
25
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
26
Stir in garlic, bay leaves, coriander seeds, and horseradish and cook, stirring occasionally, until fragrant, about 2 minutes
27
Add chopped tomatoes and broth, increase heat to medium-high, and bring to a boil
28
Reduce heat, cover pot, and simmer until tomatoes are soft, 35–45 minutes
29
Let cool slightly; discard bay leaves
30
Working in batches if needed, blend tomato mixture, smoked tomatoes, and butter in a blender until smooth
31
Strain soup through a medium-mesh sieve into a large bowl; season with salt and pepper
32
Serve warm or room temperature topped with basil