Cream of Smoked Tomato Soup

Name: Cream of Smoked Tomato Soup
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 4 pounds fresh beefsteak tomatoes, quartered; 3 tablespoons olive oil; 2 cups chopped yellow onions; 1 cup chopped celery; 1 cup chopped carrots; Salt and pepper; Pinch of cayenne; 2 tablespoons minced garlic; 1/2 gallon chicken stock; 1/4 cup finely chopped parsley; 1/2 cup heavy cream

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Cream of Smoked Tomato Soup

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Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

256

Total Fat

14

Saturated Fat

5

Carbohydrates

25

Dietary Fiber

5

Sugar

13

Protein

9

Cholesterol

28

Sodium

1305

Total: 2 hr 5 min
Prep: 35 min
Cook: 1 hr 30 min

Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

256

Total Fat

14

Saturated Fat

5

Carbohydrates

25

Dietary Fiber

5

Sugar

13

Protein

9

Cholesterol

28

Sodium

1305

Total: 2 hr 5 min
Prep: 35 min
Cook: 1 hr 30 min

Ingredients

4 pounds fresh beefsteak tomatoes, quartered

3 tablespoons olive oil

2 cups chopped yellow onions

1 cup chopped celery

1 cup chopped carrots

Salt and pepper

Pinch of cayenne

2 tablespoons minced garlic

1/2 gallon chicken stock

1/4 cup finely chopped parsley

1/2 cup heavy cream

Directions

Prepare the smoker, according to the manufacturers directions. In a mixing bowl, toss the tomatoes with 1 tablespoon of olive oil, salt and pepper. Place the tomatoes on the rack of the smoker and place in the smoker. Smoke the tomatoes for 30 minutes. Remove the tomatoes from the smoker and set aside, including the tomato juices. In a stock pan, heat the remaining olive oil. When the oil is hot, saute the onions, celery and carrots. Season the vegetables with salt, pepper, and cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic, smoked tomatoes and tomato juices. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes. Using a hand-held blender, puree half of the soup. Stir in the parsley. Reseason with salt and pepper if needed. Stir in the heavy cream and serve.