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Smoke Roasted Tomato Soup with Basil Cream Recipe

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This recipe for Smoke Roasted Tomato Soup with Basil Cream, by , is from Bill's Chow Guide, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Rice


4 pounds garden fresh tomatoes
3 Tablespoons olive oil divided use
2 large carrots peeled and diced
2 medium red onions diced
4 cloves garlic minced
1 teaspoon sugar
1 Tablespoon salt
2 teaspoons black pepper
3 cups chicken stock
1 Tablespoon tomato paste
1/4 cup julienned fresh basil divided use
3/4 cup heavy cream divided use

Preheat your grill to 400 degrees. Place the quartered tomatoes on a large baking sheet and drizzle with 1 Tablespoon of the olive oil. Set the baking sheet on the grill grates, close the lid, and roast for 30 minutes.

Heat the remaining olive oil over medium heat in a large, heavy bottomed pot. Stir in the carrots and onions and saute for about 10 minutes, until the vegetables are tender. Stir in the garlic and cook for an additional 2 minutes. Pour in the chicken stock, tomato paste, sugar, salt, pepper, and 1/8 cup of the fresh basil. Bring up to a simmer.

Slowly transfer the roasted tomatoes from the baking sheet into the soup pot, cover with the lid and simmer for 20 minutes.

Carefully ladle the soup mixture into a blender and puree in batches until all of the soup is pureed. Pour the blended soup through a strainer to remove any leftover chunks or pulp. Return the soup to the pot and stir in 1/2 cup of the heavy cream. Heat to desired temperature for serving.

Pour the remaining 1/4 cup of heavy cream into a bowl and beat until whipped and soft peaks form. Mince the remaining 1/4 cup of basil and fold into the whipped cream.

Serve the warm soup with a spoonful of the basil cream floating on top and toasted bread or grilled cheese sandwiches.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 20 minutes




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