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We hope you got benefit from reading it, now let’s go back to smoked tomato and basil soup recipe. To make smoked tomato and basil soup you only need 19 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Smoked tomato and basil soup:
- Take 500 g plum tomatoes
- You need 450 g vine tomatoes
- Use 200 g celery
- Get 250 g baby plum tomatoes
- Get 100 g tomato puree
- Use 2 carrots (250 g)
- Prepare 100 g white part of leek
- Use 1 red chilli (optional)
- You need 1 onion (300 g)
- Prepare 6 garlic cloves
- Get 1 tsp balsamic vinegar
- Use Dried oregano
- Provide Half a cup of fresh basil
- Get 100 g fennel (optional)
- You need Salt
- Get 1 tbsp paprika
- Prepare Pepper
- Provide 6 bay leaves
- Take 1 tsp sugar
Steps to make Smoked tomato and basil soup:
- Preheat your bbq and insert smoking box with wooden chips on flavour bar. Prep and wash all the ingredients. In a large skillet (I used dutch oven) start searing onions, celery, garlic and fennel. After few minutes add rest of ingredients. Close the bbq and start smoking. I ve done mine for about an hour.
- After an hour cover vegetables with water. Add bay leaves, oregano and simmer for another hour
- After that time add some more water if its needed. Add basil and cook it for another 10 min. Blitz it. Pass it thru the sieve. Add tomato puree. Whisk. Check seasoning. I always use nutmeg and a touch of sugar to get the perfect taste.
- Recipe can be adjusted to house environment. Vegetables can be roasted in the oven for 20 min in 180 °C. Then all can be transfered to the pot and cooked on the stove.
If you don't have a smoker or a grill, you can slow roast the tomatoes in the oven but the soup won't have that smoky. Heat a large, heavy-based saucepan over a medium to high heat. The soup is made similar to a traditional tomato bisque, using smoked fresh tomatoes that are smoke roasted on the grill for added flavor. This is an excellent way to eat something with that smoky delicious flavor, but is entirely vegetarian. Richard Davies elevates the classic tomato soup by smoking the tomatoes first, enriching with cream and flavouring with herbs, including thyme and rosemary.
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