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Smoke Roasted Tomato Soup with Basil Cream

Smoked Tomato Soup with Basil Cream is the ultimate tasty twist on classic comfort food. What used to be boring and bland from a can is transformed into the most velvety smooth soup with layers of garden-fresh flavor.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: Comfort Food
Keyword: Smoked Tomato Soup
Servings: 6 people
Author: Hey Grill Hey


Tomato Soup

  • 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
  • 3 cups chicken stock
  • 1 Tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 Tablespoon salt
  • cup fresh basil julienned
  • 2 teaspoons black pepper
  • ½ cup heavy cream

Basil Whipped Cream

  • ¼ cup heavy cream
  • ¼ cup fresh basil minced


  • Preheat. Preheat your smoker to 400 degrees. I used my pellet smoker for this recipe, but you can use your favorite smoker or any grill with an indirect heat source.
  • Smoke the tomatoes. 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.
  • Make the soup base. Heat the remaining olive oil over medium heat in a large, heavy bottomed pot. Stir in the carrots and onions and sauté 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.
  • Add the tomatoes. Slowly transfer the roasted tomatoes from the baking sheet into the soup pot, cover with the lid and simmer for 20 minutes.
  • Puree and finish cooking. 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.
  • Make the basil whipped cream. Pour 1/4 cup of heavy cream into a bowl and beat until whipped and soft peaks form. Mince the 1/4 cup of basil and fold into the whipped cream.
  • Serve. Serve the warm soup with a spoonful of the basil cream floating on top and toasted bread or grilled cheese sandwiches.


Calories: 296kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 44mg | Sodium: 1401mg | Potassium: 1044mg | Fiber: 5g | Sugar: 14g | Vitamin A: 7094IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 2mg