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Smokey Tomato Soup Recipe

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This recipe for Smokey Tomato Soup, by , is from The Ruark Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reannon Ruark
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 pounds fresh tomatoes, quartered and smoked (leave skin on)
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:
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 soup start on low speed and work to high for smooth consistency. Stir in the parsley. Re-season with salt and pepper if needed. Stir in the heavy cream and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
If you do not have a smoker you can use a large stock pan with a tight lid. Place wood chips in bottom of pan and top with a steamer rack or tin foil with holes punched through.

 

 

 

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