Spicy, Smoked Tomato Soup Recipe Perfect For The Cold Weather!
Smoking the tomatoes is a great way to add an additional flavor profile that compliments tomatoes nicely.
Ingredients:
20 roma tomatoes (I used 12 roma and 8 homegrown heirloom in the video)
6 cayenne peppers or other spicy peppers
1 shallot (not shown in video)
4 cloves garlic
1/2 c chardonnay
1-1/2 c vegetable stock (use to adjust soup consistency while blending)
2 sprig fresh rosemary
1 tbsp kosher salt
2 tsp black pepper
2 oz goat cheese made into balls rolled in black pepper
Tools needed:
Smoker
Wood
Lump charcoal
Sharp knife
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Cutting board
Mixing bowl
Blender (I used an immersion blender in the video)
Fine mesh strainer
Perforated pan
How to make it:
Warm smoker up at 250-275 F. If you’re using a pellet smoker, this will be easier to control the temperature. I have an offset smoker using lump charcoal and oak wood chunks.
Tomato shark helps core tomato easily. It's like a melon baller with teeth.
Wash the tomatoes and peppers. Remove core from the tomatoes with tomato shark of paring knife. Cut tomatoes in quarters. Add to mixing bowl.
Remove stems from peppers and rough chop. Add to mixing bowl.
Peel garlic and shallot. Add to mixing bowl.
Add oil, salt and pepper to the mixing bowl. Toss ingredients around to evenly coat with oil and salt/pepper.
Placing tomatoes and other ingredients on perforated pan helps get smoke all around ingredients while smoking.
Plave ingredients on the perforated pan and top with torn rosemary. Place pan on smoker and smoke for 2-3 hours or until ingredients are soft. The tomato skins will wrinkle when they start to soften and the garlic will be soft when squished in fingers.
Place the wine into a stock pot and simmer for about 5 minutes to cook off the alcohol.
Place the smoked ingredients in a blender with vegetable stock and wine. Blend on high for 30 seconds. How much stock you use will make the soup more or less thick. My preferred method is to add just a little bit more stock for a thinner soup and reduce it concentration the flavor more. To do that, add the blended to a stock pot and brine to a boil. Reduce heat and keep on a simmer for about 20 minutes or until desired thickness is achieved.
Taste and adjust seasoning as necessary.
When ready to eat, roll small pieces of goat cheese into a ball. I usually make a rough .5 oz ball of goat cheese. Roll the cheese in black pepper.
Ladle soup into a bowl with 2 to 3 black pepper crusted goat cheese balls. Using a spoon, break and mix in the cheese.
Enjoy!
Logan
