Smoky Roasted Tomato Soup

smoked tomato soup in a bowl with basil for garnish

This smoked tomato soup starts with fresh tomatoes, garlic, and sweet onion fire-roasted on the pellet grill for a subtle hint of smoke you just can't get from the oven. Blended with chicken stock, a touch of honey, heavy cream, and fresh basil, it's rich, velvety, and perfectly balanced. Serve it with a gooey grilled cheese for the ultimate fall comfort meal.

Prep Time10

Cook Time1

Total Time1 10

Course: Soup

Cuisine: American

Keyword: roasted tomato soup, smoked tomato soup, tomato soup on pellet grill

Servings: servings

Ingredients

3 lbs tomatoes a mix of cherry, Campari, and Roma, larger tomatoes halved or quartered
½ head garlic cut crosswise
1 medium sweet onion peeled and quartered
2-2½ tablespoons olive oil
2 teaspoons salt plus more to taste
1 teaspoon black pepper
1 tablespoon butter
½ red bell pepper diced
2 cups chicken stock
1 tablespoon honey or hot honey
1 cup heavy cream
2 tablespoons tomato paste
¼ cup fresh basil leaves torn or chiffonade, plus more for garnish

Instructions

Clean out the grease trough and any built-up fat on your pellet grill, then preheat it to 400°F.
Arrange the tomatoes, onion, and garlic on a large sheet tray, placing the cut tomatoes skin side down. Drizzle with 2-2½ tablespoons olive oil and sprinkle with salt and the black pepper.
Place the sheet tray on the grill, close the lid, and roast for 40–50 minutes, until the tomatoes are soft, blistered, and caramelized around the edges and the onion is tender.
While the vegetables roast, heat the butter in a large Dutch oven over medium heat. Add the diced bell pepper and sauté for about 5 minutes, until softened.
Transfer the roasted tomatoes, onion, and any pan juices to the Dutch oven. Squeeze the roasted garlic cloves from their skins into the pot and discard the skins.
Stir in the chicken stock and honey. Bring to a gentle simmer.
Blend the soup with an immersion blender until completely smooth. Or carefully blend in batches in a countertop blender, filling it no more than halfway and venting the lid with a folded towel over the opening.
Return the soup to the pot over low heat. Stir in the heavy cream and tomato paste until fully combined, then stir in the torn basil. Do not let the soup boil once the cream is added.
Taste and adjust seasoning - add salt and pepper to taste, more honey if the soup is too tart, or a pinch of crushed red pepper for heat.
Ladle into bowls and garnish with fresh basil and a swirl of heavy cream. Serve hot.

Notes

Tomatoes: Any ripe tomatoes work. Try halving only half of the cherry tomatoes; the whole ones burst on the grill and add texture before blending.
Oven method: Roast the vegetables at 375-400°F for 40–50 minutes in the oven. You'll lose the smoky flavor, but the soup will still be delicious.
Pellets: We used 100% pecan shell pellets from Smokin' Pecan, but any hardwood pellet works.
Vegetarian option: Swap the chicken stock for vegetable stock.
Storage: Refrigerate in an airtight container for up to 4 days. To freeze, freeze the soup before adding the cream for up to 3 months. Thaw, reheat, then stir in the cream and basil.

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