This is a great soup to make while you’re cooking low n’ slow using indirect heat on the grill. I consider it a great bonus dish that you can serve for lunch while waiting for your barbeque to finish. What makes this tomato soup stand out from other tomato soups is the mild smoke flavor, it gives you a ‘straight from the camp fire’ kind of feel. Here’s how.

Serves: 2

Ingredients

ImperialMetric
two packages cherry tomatoes (around 30-40 in total)
0.4 cups cooking cream
3 shallots
2 garlic cloves
1 tbsp butter
1+2 tbsp olive oil
3 tbsp muscovado sugar
0.5-1 tsp salt
white and black pepper
two packages cherry tomatoes (around 30-40 in total)
1 dl cooking cream
3 shallots
2 garlic cloves
1 tbsp butter
1+2 tbsp olive oil
3 tbsp muscovado sugar
0.5-1 tsp salt
white and black pepper

Instructions

Smoked Tomatoes

The smoked tomatoes, ready for the blender.

Smoke the tomatoes on indirect heat for 30 minutes. They should begin to crack and absorb some smoke flavor
When they’re ready put them in a blender and blend them smooth. Leave them in the blender.
Finely chop the shallots and fry them in a pan with the butter. Lower the heat, add 1 tablespoon olive oil and the crushed garlic cloves. Stir for a minute. Pour the onion mix into the blender and blend for 10-20 seconds so the onions are properly chopped and mixed with the tomato soup. Pour the soup back into the pan, add the rest of the oil, the balsamic vinegar, sugar and salt and let it simmer for 10 minutes. Add pepper to taste.